Ingredients

Step by step

1. Pour 75cl rosé wine* (we used Mateus Rosé) into a freezer-safe bag and freeze for at least 3 hours or overnight.
2. Tip the can of lychees and their juice into a pan with the strawberries. Simmer for 5 minutes until the syrup is pink and slightly reduced; strain and chill the syrup (enjoy the fruit for breakfast).
3. Make petal sugar by pulsing 15 fresh pink and orange coloured rose petals** with 75g granulated sugar, until flecked pink. Tip onto a plate and press the rims of serving glasses in to coat.
4. Put the frozen wine, the lychee and strawberry syrup, ¼ tsp rose water, 2 tbsp triple sec and the juice of 1 lime in a blender and blitz for a few seconds until just combined and slushy. Pour into the sugared glasses and serve.
   
   *Check your rosé is vegan, if required. **Use unsprayed roses.

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