• 1 750 ml bottle rosé
  • 1/4 cup sugar
  • 1/2 cup raspberries
  • 5 cups ice

To make the raspberry simple syrup, combine sugar, 1/4 cup water and raspberries in a small saucepot over medium-high heat. Once syrup comes to a bubble, reduce to a simmer until the water has reduced by half. Remove from heat and cool with raspberries still in it.

Pour rosé, raspberry simple syrup and ice into a blender and blend for 20-30 seconds or until smooth. Pour into chilled glasses and serve.

**On this episode of Facebook Live, we made “on-the-go-Frosé.” Inspired by an article on Food 52, I took 2 zip-top bags, filled one with about 1 cup of rosé, the other with ice and salt to lower the melting point of the ice. I wrapped it in a towel and shook it around for about 5 minutes. The product: a beautiful, delicious, slushy and boozy treat!