1 1/2 cups water
3/4 cup Pure Cane Granulated Sugar
1 bottle (750 mL) rosé
1/2 cup fresh raspberries, to serve
In a medium pot over medium heat, add the frozen berries and water. Cook for 10 minutes, then add the sugar. Allow to boil for 5 minutes, then reduce heat to low and cook for 2-4 minutes. Remove from heat and allow to cool. Put the berries in a blender and puree. Using a fine mesh strainer, strain the pureed berries into a large pitcher. Pour the rosé over the berries, then stir to combine. Serve with fresh raspberries. Refrigerate leftovers.