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1 bottle (750 ml) rose
1 lb California Giant strawberries, plus extra for garnish
1 cup sugar
Handful of ice
Mint for garnish
Pour bottle of rose into a 9x13 baking dish. Place in freezer overnight.
Add strawberries and sugar to a medium saucepan. Simmer for 30 minutes. Strain syrup mixture through a fine mesh strainer and place in fridge to cool.
Once syrup mixture is cool, pour in blender along with a handful of ice. Then scrape the frozen rose into the blender. Blend until combined. Place blender in freezer until ready to serve!
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