1 750 ml bottle of rosé as bold as yourself (such as a Pinot Noir or Merlot rosé)
½ cup of simple syrup
1 cup of fresh strawberries (hulled & quartered)
2 TB of fresh lemon juice
Pour rosé into a pan and freeze until almost solid (it won't completely solidify due to the alcohol) for at least 6 hours.
Once frozen, scrape the rosé into a blender. Add lemon juice, strawberries, and 1 cup crushed ice and purée until smooth.
Frosé should be a slushy consistency. You can refreeze for another 20 minutes if you want a thicker consistency.
Divide among glasses and enjoy!
Enjoy this recipe and remember to stay hydrated, honey!
The Bumble Hive