Yield: about 6 servings
- 1 bottle of rosé, chilled
- 3 oz. Aperol
- 2 oz. simple syrup
- 2 oz. freshly squeezed lemon juice
- 4 oz. water
step 1: Show Images
Combine all ingredients in a pitcher. Freeze in an ice cream maker according to the manufacturer’s instructions. After about 15-2o minutes the mixture should become mostly slushy. Serve in chilled coupe glasses with a curl of lemon peel.
step 2: Show Images
- If you don’t have an ice cream maker, put about 3/4 of the mixture in a freezer-safe container. Freeze well, at least 4-6 hours. The alcohol will prevent the mixture from freezing fully and even at its most frozen state, you should be able to stir the mixture to a slushy consistency with a fork. Scoop some of the slushy mixture into chilled coupe glasses. Pour a small amount of the reserved liquid mixture over the frozen portion to help achieve the correct slightly liquid consistency of the slushy.
- The glasses pictured above are from Anthropologie.