1 bottle rosé
3 grapefruits, peeled and frozen
1 lemon, juiced
1.Pour rosé into a muffin tin and freeze overnight. Likewise, peel the grapefruit and break into wedges, and freeze overnight.
2.Once frozen, add icy rosé and grapefruit wedges to a blender with organic coconut sugar and lemon juice, and blend until combined.
3.Divide between serving glasses and enjoy!