- Serves: 4-6 servings
- Prep Time: 6 hours
- Cook Time: 25 minutes
- 1 (750ml) bottle medium or dark Rosé Wine
- 1 c. Strawberries, roughly chopped
- 1/2 c. Sugar
- 2 tbsp. fresh Lime Juice
Pour wine into a large glass or pyrex baking dish and freeze until nearly solid, about 6 hours. Due to the alcohol content in wine, it will not freeze completely solid.
While wine is freezing, combine sugar and 1/2 cup water in a medium saucepan. Heat on medium, whisking constantly, until sugar has been completely dissolved. Add chopped strawberries, then remove from heat and allow strawberries to steep in syrup for about 30 minutes. Strain strawberries from syrup, transfer syrup to container, and chill.
Scraoe rosé into a blender, add lime juice and 1/4 cup of strawberry syrup with one cup of ice and blend. Transfer blender pitcher to freezer until frosé has thickened (about 25 minutes), then blend again into a slushy consistency.