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Pour Wingspan rosé into a 13 x 9” baking pan, and place in the freezer for up to 6 hours or until almost solid.
Remove the mixture and scrape into a blender, breaking apart larger sections of ice.
Add the remaining ingredients along with ice to the blender, and puree until thickened.
Divide evenly into coupe or stemless wine glasses.
Garnish with lemon twist, if desired.