This peach and raspberry frosé is a great way to start your next weekend brunch with a bang! Tangy and bright raspberries and peaches are blended into a delightful rosé wine-based slushy cocktail.
- 1 (750 milliliter) bottle Pinot noir rosé, chilled
- 16 frozen peach slices
- 1 tablespoon fresh lemon juice
- 1/ 2 teaspoon vanilla bean paste or vanilla extract
- 8 ounces frozen raspberries
Purée the rosé, frozen peaches, lemon juice, and vanilla paste or extract in a high-speed blender until completely smooth.
Measure 3 cups of the purée into a cup and place in the freezer while you make the raspberry purée.
Add the raspberries to the blender (no need to wash it out). Blend until completely smooth.
Pour the raspberry purée into a cup and place in the freezer. Freeze both purees for 30 minutes, or until they’re the consistency of a slushy. Place your glasses/serveware in the freezer too for a frosted glass, if desired.
To sssemble the frosés, alternate pouring both flavors into the chilled glasses and serve immediately. Garnish with a few fresh raspberries, a wedge of a fresh ripe peach, and serve with a straw.