Frosé (Frozen Rosé)

Choose a full-flavoured, full-bodied, dark-coloured rosé for freezing. It will lose some of its colour and will be a bit diluted after freezing and blending; you want something that can hold its own.

1 bottle hearty, bold rosé, such as; Pinot Noir or Merlot rosé (750 mL)
½ cup sugar
8 oz strawberries, hulled, quartered
2½ oz lemon juice, freshly squeezed

Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

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 flavour. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Scrape rosé into a blender. Add lemon juice, 3½ oz 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.

Blend again until frosé is slushy. Divide among glasses.

Makes 4-6 servings.

Make Ahead: Rosé can be frozen 1 week ahead.