Choose a bold, bright rosé like a Syrah, Pinot Noir or Merlot rosé.
The Beach Issue
1 750 ml bottle rosé
½ cup sugar
8 ounces strawberries, hulled and quartered
2½ ounces fresh lemon juice
2-3 strawberries, hulled and halved, for garnish
Pour rosé into a 9″ x 13″ pan and freeze until slushy.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries and remove from heat; let sit 30 minutes. Strain through a fine-mesh sieve into a small bowl; cover and chill until cold, about 30 minutes.
Scrape slushy rosé into a blender. Add lemon juice, strawberry syrup and 1 cup crushed ice, and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, 25-35 minutes.
Place back in blender and blend again until frosé is slushy. Scoop into chilled serving glasses. Garnish with a fresh strawberry half.