From Liz Moody of Sprouted Routes
Why not take rosé slushie up a notch and make it into rosé sangria? This drink is summer in a glass, with layers of mint and basil-flavored summer fruit layered with the slushy, cool rosé. It’s a great way to beat the heat, while also sneaking in the vitamins and minerals from the fruit, and the immune system boosting, skin-perfecting and bloat-reducing properties of the basil and mint.
2 cups rosé of choice
1 cup stone fruit of choice, washed and cut into bite size pieces (I love a mix of nectarines, plums, and cherries)
5 large basil leaves, finely chopped
5 large mint leaves, finely chopped
Toss stone fruit with mint and basil; put in a loosely covered bowl and let sit overnight. Pour rosé into an ice cube tray and put in the back of the freezer (you need it as cold as possible for it to freeze) overnight, until cubes are solid. To serve, transfer ice cubes to a large bowl or pitcher and gently break up with a fork (they’ll be frozen, but not completely frozen and should be easy to turn slushy). Layer with the stone fruit mixture and serve immediately. Makes 2 servings.