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Mango F'rosé

Photo: Greg Dupree; Styling: Margaret Monroe Dickey


Serves 5


  • 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

How to Make It

  1. 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.

  2. 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.