Rosé sangria sorbet

Frozen fruit and rosé blended into a slushy or soft sorbet.

Ingredients

• Two cups rosé wine
• Four cups frozen mango and strawberries
• Juice of half a lemon
• A quarter cup honey, simple syrup, maple syrup or agave

Method

1. Blend all ingredients until smooth.
2. Serve straight away as a slushy, or transfer to a freezer-safe container.
3. Freeze for about six hours for a softer sorbet. The final texture will depend on the wine and sweetener.