Yield: about 6 servings

Ingredients

  • 1 bottle of rosé, chilled
  • 3 oz. Aperol
  • 2 oz. simple syrup
  • 2 oz. freshly squeezed lemon juice
  • 4 oz. water
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  • step 1: HideShow 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: HideShow Images

    Notes: 

    • 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