Mango F'rosé

Coastal Living
Mango F'roséRecipe

Photo: Greg Dupree; Styling: Margaret Monroe Dickey

Serves 5


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1 (750-mL) bottle rosé
1/2 cup mango sorbet
6 tablespoons (3 oz.) elderflower liqueur (such as St-Germain)
2 to 3 Tbsp. simple syrup
Garnish: mango slices


Pour rosé into a medium-size metal bowl, cover with plastic wrap, and freeze 4 hours or overnight. When ready to prepare cocktails, scrape frozen rosé with a fork to break up, and return to freezer while preparing other ingredients.

Process sorbet, elderflower liqueur, and simple syrup in a blender until smooth, 10 to 15 seconds. Add to rosé, and stir until well blended. Spoon into frozen or chilled glasses. Garnish, if desired, and serve immediately.

Created date

November 2016