Raspberry Peach Frosé (Frozen rosé

• Produce

  • 4 oz Peaches, White
  • 4 oz Raspberries

• Condiments

  • 2 1/2 oz Lemon juice, fresh

• Baking & Spices

  • 1/2 cup Sugar

• Beer, Wine & Liquor

  • 1 750 ml bottle Rose

Found on foxandbriar.com

Description

Ingredients

• 1 750 ml bottle rosé (I used La Granja rosé from Trader Joes)
• ½ cup sugar
• 4 ounces raspberries
• 4 ounces of white peaches, pit removed and cut into chunks
• 2½ ounces fresh lemon juice

Directions

• Pour Rosé into a 9x13 baking dish and freeze until almost solid (due to the alcohol, it wont freeze all the way). Freeze for at least 6 hours, but you can do this up to a week ahead of time!
• To make the fruity simple syrup, add sugar and ½ cup water to a medium saucepan; bring to a boil. Stir the mixture until sugar dissolves, about 3 minutes. Add raspberries and peaches and give it a quick stir. Remove from heat, and let sit 30 minutes to infuse syrup. Strain into a container; cover and chill until cold, about 30 minutes.
• Scrape the frozen rosé out of the pan and into a blender. Add lemon juice, 3½ ounces raspberry peach syrup, and 1 cup of ice and blend. Transfer blender jar to freezer and freeze for 25–35 minutes more.
• Blend again until frosé is slushy and serve.