MIXED BERRY FROSÉ

Preparation time 10 mins plus 8 hours freezing

Cooking time 5 mins Makes 8

750ml bottle rosé

1/2 cup caster sugar

1/2 cup water

125g raspberries, plus extra, to serve 125g strawberries

2 Tbsp lemon juice

1 cup crushed ice

Edible rose petals, to serve

STEP 1 Pour rosé into a 20 x 30cm slice pan and freeze for 8 hours or overnight. STEP 2 Put sugar and water in a small saucepan over low heat, stirring until sugar is dissolved. Bring to the boil, then immediately remove from heat. Chill syrup until cold.

STEP 3 Break up frozen rosé and blend with berries, syrup, juice and ice until smooth. Pour into chilled wine glasses, then top with extra berries and petals.