raspberry lemonade frosé

  • 3 cups (450g) frozen raspberries, plus extra to serve
  • 500ml store-bought lemon sorbet
  • ¼ cup (55g) caster (superfine) sugar
  • 750ml rosé wine
  • 2 cups ice cubes
  1. Place the raspberries, sorbet, sugar and 2 cups (500ml) of the wine in a blender and blend until smooth. Pour into a 20cm x 30cm metal slice tin and freeze for 2–3 hours or until frozen. 
  2. In two batches, place the frozen raspberry mixture, ice and remaining wine in a blender and blend until smooth. Serve, or return to the freezer until ready to serve.  Serves 8.
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