- ¼ cup and 2 Tbsp sugar
- ¼ cup and 2 Tbsp water
- 1 bottle Kim Crawford Rosé
- In a small saucepan bring the sugar and water to a boil.
- Simmer 5 minutes until dissolved.
- Cool and mix in the Kim Crawford Rosé.
- Freeze in a loaf pan, breaking up occasionally till frozen solid.
- Process in batches in a food processor till smooth then freeze again until firm.
- Serve immediately or keep frozen in a well sealed container up to 1 week.