Everything's Coming Up Rosé 2.0

cuisine Italian
difficulty Simple
season Summer
serves 6 to 8


1 bottle dry rosé wine 1 1/2 cups Lillet Rosé 1 1/2 cups hibiscus tea 3/4 cup freshly squeezed lemon juice 3/4 cup simple syrup 3 ounces Aperol 1 1/2 cups sparkling water 1/2 bottle sparkling wine 3 firm peaches 1 lemon, juiced Mint, garnish


  1.  Slice each of the peaches in half and remove the pits. Slice each of the peach halves into 4 slices and toss with lemon juice to prevent browning.
  2.  Place the peach slices on a parchment lined QUARTER SHEET baking pan and freeze until solid.
  3.  When ready to serve, pour the rosé, Lillet Rosé, lemon juice, simple syrup, and Aperol into a pitcher.
  4.  Add half of the frozen peaches to the pitcher and place three slices of frozen peaches into each serving glass.
  5.  Top the pitcher first with the sparkling water and then with the sparkling wine and pour into the glasses with the peach ice cubes. Garnish with mint and serve immediately.