Prep Time 8 hrs
Servings 2



  • 1 (750 ml) bottle rosé
  • ½ cup sugar
  • 1 cup strawberries, quartered
  • 1 fresh lemon, juiced
  • Rosemary sprigs, optional


  1. Pour rosé into a 13x9 inch pan, cover, and freeze until almost solid, at least 8 hours or overnight.
  2. In a separate medium saucepan, bring sugar and ½ cup water to a boil; cook, stirring constantly, until sugar dissolves, about 3 minutes.
  3. Add strawberries, remove from heat, and allow to sit 30 minutes to infuse syrup with strawberry flavor.
  4. Strain into a small bowl, cover, and chill until cold, about 30 minutes.
  5. Scoop rosé into a blender. Add lemon juice, 2 1/2 ounces strawberry syrup, and 1 cup crushed ice. Purée until smooth.
  6. Divide among glasses. Garnish with rosemary sprigs and serve immediately.

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