Frozen Rosé Lemonade

Preparation

Pour the wine into a wide, shallow container like a roasting pan or casserole dish. Freeze for at least three hours. The rosé will never freeze totally solid but is ready to use when it is the texture of shaved ice.

Using a vegetable peeler, peel the zest off the lemons in strips, leaving the white pith behind.

Squeeze the juice of each lemon into a small saucepan and add the lemonade drink mix, sugar, and water. Stir and place on the stove over medium heat and bring to a boil to dissolve the sugar.

Turn off the heat and transfer syrup to a lidded container.

Cover and set aside to cool completely. Strain the syrup into a blender. Break up the frozen rosé with a metal spoon and add to the blender along with the ice. Blend on high for about a minute, or until the mixture is thick and smooth. Pour into glasses and garnish with fresh basil sprigs, lemon slices, or berries.