- 1 cup water
- 1 cup sugar
- 2 teaspoons grated lemon rind
- 1/2 cup lemon juice
- 1 (25-ounce) bottle rosé
How to Make It
Combine water and sugar in a small saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally; cool.
Combine syrup, rind, juice, and wine; pour into two 2-cup metal ice trays (with dividers removed). Freeze until almost firm. Spoon into a bowl; beat with an electric mixer until slushy. Freeze in trays until firm.