Frosé - Frozen Rosé

Method

Fill the rosé wine into ice cube molds and freeze for at least 6 hours, preferably overnight. Add ice cubes, frozen rosé, strawberries and coconut palm syrup to a blender and mix until all the ice cubes have disappeared and an icy smoothie consistency is achieved. Then fill the Frosé into glasses, decorate with a strawberry and serve immediately. The Frosé can also be re-frozen in a container and then simply blended again to serve later.