(courtesy of PJ’s Restaurant at Gray’s Crossing Golf Course in Truckee. Serves 6)
1 750 milliliter bottle of dry rosé, ideally from the Provence region
100 milliliters Sheringham Distillery Lemon Gin Liqueur
2 to 3 tablespoons strawberry purée (instructions below)
Simple syrup, to taste
Blend fresh strawberries with a squeeze of lemon and dash of sugar, then strain to create a simple strawberry purée. Blend ingredients with ice cubes until you get your desired frozen slushie texture.
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