raspberry lemonade frosé

- 3 cups (450g) frozen raspberries, plus extra to serve
 - 500ml store-bought lemon sorbet
 - ¼ cup (55g) caster (superfine) sugar
 - 750ml rosé wine
 - 2 cups ice cubes
 
- Place the raspberries, sorbet, sugar and 2 cups (500ml) of the wine in a blender and blend until smooth. Pour into a 20cm x 30cm metal slice tin and freeze for 2–3 hours or until frozen. 
 - In two batches, place the frozen raspberry mixture, ice and remaining wine in a blender and blend until smooth. Serve, or return to the freezer until ready to serve.  Serves 8
 
Photography: Chris Court
        


          
            