1/2 bottle of Raspberry Rose
1 oz. ice cider or grenadine syrup
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.