Pretty In Pink Rosé Slush

Ingredients
1 Bottle of Tres Chic Rosé
4 oz Belvoir Elderflower syrup
4 oz Pink lemonade
Garnish with lavender

Preparation
Freeze bottle of rosé in ice cube trays (overnight). Combine frozen rosé, Belvoir Rose Elderflower Syrup, and a handful of ice cubes in a blender. Blend until all ice cubes have been crushed and when at your desired consistency, serve in a cute soup with a sprig of lavender, and enjoy!

Peach & Honey Sparkling Sangria Slush

Ingredients
1 cup Le Grand Courtâge Blanc de Blanc
2 tablespoons orange liqueur (such as Grand Marnier)
2 tablespoons peach liqueur (such as Hiram Walker Peach
Schnapps)
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
2 cups frozen peach slices
Garnish : Lime slices

Preparation
Place the wine, orange liqueur, peach liqueur, orange juice,
lime juice, and honey in blender. Add frozen peaches.
Process until smooth. Pour into glasses & enjoy.

Blueberry Mojito Slush

Ingredients
1 ounce Le Grand Courtâge Brut Rosé
½ cup blueberries (fresh or frozen) 7-8 fresh mint leaves
¼ cup sugar
Ice Cubes
3 ounces white rum (2 shots) Juice from 1 lime

Preparation
Place blueberry syrup ingredients on the stove over medium heat, stirring continuously to mash the blueberries and bruise the mint leaves until syrup thickens and begins to bubble. Remove from heat and let cool for 10 minutes.

Strain syrup to remove blueberry skins and mint leaves, combine the syrup with lime juice and white rum, and place in blender with ice until desired consistency. Serve and enjoy!

Blueberry Basil Slush

Ingredients
4 ounces Très Chic Rosé
3/4 ounce gin
1-ounce coconut water
3/4 ounce lemon juice
1/2 ounce simple syrup
basil leaves
blueberries
ice

Preparation
Add Très Chic Rosé, gin, blueberries,
coconut water, lemon juice, and simple
syrup, blueberries, and ice to blender,
blend until desired consistency. Pour into
glasses and muddle in basil leaves, serve
while frozen.