Chandon Rosé Granite
A champagne, floral slushie for spring? We're so in! This recipe calls for hibiscus flowers and syrup, an easy-to-find ingredient (online at Whole Foods or Williams-Sonoma) that adds a floral touch to your champagne cocktails.
- 1 bottle Chandon Rosé
- 1 3/4 Cup simple syrup
- 1 Cup sparkling water
- 2 Tablespoons fresh lemon juice
In a large bowl or plastic container, combine the rosé, simple syrup, sparkling water, and lemon juice. Stir thoroughly. Cover and place in the freezer until solid, 5-6 hours. To serve, use a spoon or fork to scrape the ice into a martini glass or any other small stemware.