• Fill a 12.2 ounce La Parfait jar (or whatever canning jar you have available) with the rosé, strawberry puree and simple syrup. Seal tightly with the lid. Shake and place in the freezer.
• Every 45 minutes shake the mixture until a slush like consistency develops (about 3 to 4 hours).
• Before serving, top with a splash (or two) of Grand Marnier. Serve with a straw.

for the strawberry puree

• Cut the strawberries in half.
• Place both ingredients into a food processor and puree until the fruit is a smooth, soup-like consistency.
• Place in the fridge and chill before using.

for the simple syrup

• Place the ingredients into a sauce pan and cook on low heat until the sugar is dissolved. Stir occasionally. Remove from heat, bring to room temperature and then refrigerate in an airtight container.