- 1 bottle Wingspan Rosé
- 1/3 cup Simple Syrup
- 1 oz Aperol
- 1 oz Lemon Juice
- 3/4 cup crushed ice
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 3/4 cup crushed ice to the blender, and puree until thickened.
Divide evenly into coupe or stemless wine glasses.
Garnish with lemon twist, if desired.