Supplies
- 1x 750 milliliters Bottle Rosé
- 150 milliliters Water
- 150 grams Caster sugar
- 200-250 grams Strawberries
- Lemon Juice (optional)
Steps
- Pour rosé into tupperware and freeze overnight. Minimum 6 hours.
- For the simple syrup pour water and sugar into a small saucepan and heat gently until the sugar dissolves. Bring pan to a simmer for 2-3 minutes.
- Stir in the strawberries. Pour into a separate bowl and let the strawberries infuse and the liquid cool for 20-30 minutes.
- Break up the frozen rosé with a wooden spoon and pour into blender.
- Add in 100 milliliters strained simple syrup (to taste) and blitz until smooth.
- Add more simple syrup if too tart or lemon juice if too sweet.
- Pour into glasses and enjoy!