Frozé recipe
 You can make this with rosé or white wine, whatever you prefer, but either way the wine needs to be frozen beforehand. All you need to do is to make a really simple, quick raspberry syrup. But I promise the rest takes minutes to put together (and drink, it’s so delicious). 750ml bottle rosé or white wine60g/2¼oz sugarhandful of fresh raspberries, plus extra to serve1 lime, juice onlyhandful of crushed icefresh mint, to serve 750ml bottle rosé or white wine 60g/2¼oz sugar handful of fresh raspberries, plus extra to serve 1 lime, juice only handful of crushed ice fresh mint, to serve Method The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately.