Frosé
Ingredients
- 1 750-mL bottle rosé wine
- 1 ounce Aperol
- 1 ounce lemon juice, freshly squeezed
- 0.3 cup simple syrup
- 4 lemon twists
Method
Pour the rosé into a 9" x 13” baking pan and place in the freezer for up to 6 hours or until almost solid. Remove the mixture and scrape into a blender, chopping up the larger icy bits. Add the remaining ingredients along with 3/4 cup crushed ice to the blender, and puree until thickened. Divide evenly among 4 coupe glasses. Garnish each with a lemon twist.