- 1 750ml bottle rosé wine
- ½ cup frozen raspberries
- ¼ cup Swerve Confectioners (more to taste)
- Pour about half of the rosé into ice cube trays and freeze 4 to 6 hours, until solid.
- In a blender, combine the frozen raspberries, the rosé ice cubes, the sweetener, and the remaining wine. Blend until smooth. Pour into chilled cocktail glasses.
Serving Size 205g
|Total Fat 0g|
|Total Saturated Fat 0g|
|Total Carbs 17g|
|Dietary Fiber 2g|
|Net Carbs: 5g|
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