Ingredients :
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1/2 bottle of Raspberry Rose
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1 oz. ice cider or grenadine syrup
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Raspberries
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Mint leaves
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Lime slices
Instructions :
Put 1/2 bottle of Rose Framboise in ice cube trays and freeze for 12 hours.
Then place the ice cubes in a blender with the ice cider or grenadine syrup.
Blend for 90 seconds until you get a smooth purée like the consistency of a slush.
Serve in sparkling glasses and decorate with a few raspberries, mint leaves and a slice of lime.