1 750mL bottle Pinot Noir Rosé, chilled
16oz Frozen Peach Slices
1 tbs Lemon Juice
½ tsp Vanilla Paste
8oz Fresh Raspberries
In a Vitamix, add the rosé, frozen peach slices, lemon juice, and vanilla paste. Puree until completely smooth.
Pour 3 cups of the purée into a measuring cup and place in the freezer while you make the raspberry purée.
Add the raspberries to the remaining purée in the blender. Blend until completely smooth.
Pour the raspberry purée into a measuring cup and place in the freezer. Freeze both purees for 30 minutes, or until they’re like an Icee consistency, along with your glasses/serveware.
Assemble the frosés. Alternate pouring the peach and raspberry frosés into the chilled glasses. Serve immediately! To serve, toss in a few fresh raspberries, add a wedge of a freshly sliced, juicy peach, and finish with a straw. You’re now ready to sip on perfection.
Feel free to substitute the Vanilla Paste with a freshly scraped vanilla bean. If your fruit isn’t very sweet (or if it’s out of season), you can blend in Raw Honey or Agave Nectar to taste.