Frosé

Ingredients

• 750 ml Rose
• 1/2 cup Sugar
• 8 oz Strawberries
• 2-3 oz Lemon Juice

Method

1. Step 1
2. Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
3. Step 2
4. 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 (do not press on solids); cover and chill until cold, about 30 minutes.
5. Step 3
6. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
7. Step 4
8. Blend again until frosé is slushy. Divide among glasses.
9. Step 5
10. Do Ahead: Rosé can be frozen 1 week ahead.