Directions

1. Pour rosé into baking pan or dish and freeze 6 hours, until almost solid.

2. Hull and half strawberries and add to mixing bowl.

3. Add raspberries, sugar, water and lemon juice, remove the measuring cup and cook berries for 25 minutes / 212°F|100°C / speed 1 / stir.

4. Allow mixture to cool for 10 minutes, then strain through fine mesh sieve.

5. Add frozen rosé, cooled and strained simple syrup and ice to mixing bowl and blend 10 seconds / speed 4.

6. Return mixture to same baking pan or dish and freeze until ready to serve.

7. When ready to serve, transfer mixture to mixing bowl and blend for 10 seconds / speed 4.

8. Divide among serving glasses and garnish with fresh raspberries and strawberries.

9. Enjoy your beverage!