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!