Frosé

• Rose Water· not in your bar25 oz

  Or swap: Orange Flower Water — citrus-floral instead

• Sugar· not in your bar1/2 cup

  Or swap: Honey — floral sweetness, Simple Syrup — dissolves instantly

• Strawberry· not in your bar8 oz

  Or swap: Raspberry — sharper berry

• Lemon Juice· not in your bar2 ½ oz

  Or swap: Lime Juice — sharper, greener

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Blend again until frosé is slushy. Divide among glasses.

5. 5

   Do Ahead: Rosé can be frozen 1 week ahead.