Ingredients :
1 750-mL bottle rosé wine
1 ounce Aperol
1 ounce lemon juice, freshly squeezed
1/3 cup simple syrup
Garnish: 4 lemon twists

 

Steps :

Serves 4.

1.Pour the rosé into a 9" x 13” baking pan and place in the freezer for up to 6 hours or until almost solid.
2.Remove the mixture and scrape into a blender, chopping up the larger icy bits.
3.Add the remaining ingredients along with 3/4 cup crushed ice to the blender, and puree until thickened.
4.Divide evenly among 4 coupe glasses.
5.Garnish each with a lemon twist.