Raspberry Peach & Blackberry Frosé
- 1 bottle rosé
- ½ oz. simple syrup
- 4 oz. raspberries
- 4 oz. white peaches, pit removed and cut into chunks
- 4 oz. blackberries
- 2½ oz. fresh lemon juice
- Pour Rosé into a 9x13 baking dish and freeze until almost solid (due to the alcohol, it won't freeze all the way). Freeze for at least 6 hours.
- Scrape the frozen rosé out of the pan and into a blender. Add lemon juice and raspberries, then blend. Repeat with peaches and blackberries. It is important to blend each fruit separately so you can layer them later.
- Once you've blended all the fruits, layer the fruit frozé into a stemless wine glass.
- Serve and enjoy!