STRAWBERRY FROSE (FROZEN ROSÉ SLUSHIES)
1 REVIEW HANDS-ON 10 min TOTAL 4 hr, 40 min SERVES 12 SUBMITTED BY nicholio
Blend 1 pound hulled strawberries, ¼ cup sugar (use ½ cup if your berries are underripe), and ½ cup water in a blender until smooth. Pour into a 9x13-inch baking pan or dish; stir in 1 (750-milliliter) bottle rosé or fruity red wine. Cover and freeze, stirring with a fork about halfway through, until mixture is slushy, 4½ to 5 hours. Remove from freezer; stir with a fork to break up larger frozen clumps. Scoop into wine glasses, garnish each glass with additional strawberries, if desired, and serve with spoons.
PER ⅔-CUP SERVING: 85 CAL; 0.2g FAT (0g SAT); 0.6g PRO; 10.5g CARB; 1g FIBER; 4mg SODIUM; 9.1g SUGARS