The night before you want to make your cocktails, pour the wine into a sandwich bag and seal shut. Place in the freezer to freeze overnight. The alcohol will ensure it won’t freeze solid, so it will be easy to blend the next day.
In a food processor or a blender, add the raspberries and a squeeze of lemon juice then blitz until smooth. Add sugar to taste if your berries are a little tart. Run the raspberry puree through a sieve to remove the seeds then place back in the blender.
Add the froze rosé to the blender and pulse to a slushy consistency. Pour into two coupe glasses and garnish with frozen berries or slices of lemon.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/drinks/raspberry-frose/