Ingredients
1-1/4 cups frozen unsweetened raspberries1 cup white grape juice1 bottle (750 milliliters) dry rose wine2 cups sliced fresh strawberriesIce cubesFresh mint or rosemary sprigs
Preparation
In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes. Remove from the heat. Press through a fine-mesh strainer into a bowl; discard seeds. Transfer puree to a pitcher. Stir in wine and strawberries. Refrigerate, covered, until chilled. Serve with ice; garnish with mint.
