- 750ml Pinot Noir Rosé
- 100g caster sugar
- 230g hulled strawberries
- 120ml lemon juice
- Place all ingredients into the Vitamix container and secure lid.
- Select Variable 1 or the Purée setting.
- Start the machine, slowly increase to its highest speed, and blend for 45 seconds; or start the machine and allow the Purée program to complete.
- Pour contents into a 22 x 33cm cake pan.
- Freeze for 4 hours, or overnight.
- Use a fork to scrape the frozen mixture into the Vitamix container. Select Variable 5 and start the machine. Blend for 6 to 8 seconds, or until slushy. Serve immediately.