Ingredients:

🦩 Frosé (4-6 servings)
1 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice

Method:

Step 1
Pour rosé into a pan and freeze until almost solid (about 6 hrs)
Step 2
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl, cover and chill until cold, about 30 minutes.
Step 3
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Step 4
Blend again until frosé is slushy. Divide among glasses. Serve right away and enjoy!