For those without the Ninja you’ll need:
Rosé • 1 x punnet of Strawberries • Sugar • Lemon • Mint • Ice • Patience (just a little)

Method

1. Freeze the rosé
Pour rosé into a shallow pan (approx. 13×9”).
Freeze until almost solid (6 hours min.)

2. Make the strawberry syrup
Bring sugar + ½ cup water to a boil, stirring until dissolved (about 3 minutes).
Add a punnet of strawberries, remove from heat, and let steep for 30 minutes. Strain (don’t press), then chill syrup until cold.

3. Blend
Scrape frozen rosé into a blender.
Add the juice of one lemon, 105g strawberry syrup and 1 cup crushed ice.
Blend until smooth.

4. Thicken
Transfer to freezer for 25–35 minutes, freeze until frosé is thickened (milkshake consistency).
Blend once more until slushy.

5. Serve.
Pour into glasses. Garnish with strawberry and mint.

Cheers!

For those with a Ninja Slushie Maker you’ll need:
400g strawberries, sliced • 150g caster sugar • 1000mL Wicks Pinot Rosé, chilled
(+ the smug satisfaction of owning a Ninja)

4–6 servings (approx. 22 mins)

Method

1. Macerate the strawberries
Combine sliced strawberries and sugar in a large jug.
Refrigerate for at least 1 hour (or up to overnight).

2. Add rosé
Pour chilled rosé into the jug with the strawberries and sugar.

3. Blend & strain
Blend until smooth, then strain to remove strawberry seeds.

4. Freeze
Pour the mixture into the Ninja vessel.
Select FROZEN COCKTAIL (adjust temperature if desired).

5. Serve
Once the unit beeps, pour immediately.
Garnish with fresh strawberries if you like.