750ml bottle rosé
250g punnet strawberries, hulled, halved, plus extra 2 to garnish
2 Tbsp caster sugar
40ml Frangelico (optional)
½ 180g packet rose-flavoured Persian fairy floss
Edible flowers, to garnish
Pour rosé into a large zip-lock bag and seal. Freeze overnight.
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put strawberries on a small oven tray or in a cake tin about 20cm x 20cm, and sprinkle with sugar. Cover tightly with foil and bake for 20 minutes. Remove foil and bake, uncovered, for a further 8 minutes or until mixture is jammy. Set aside to cool to room temperature. Transfer to a bowl and refrigerate until ready to serve.
Just before serving, thread raspberries and extra strawberries, quartered, onto 6 skewers.
Tap frozen rosé on the kitchen bench to roughly break up, then transfer to a blender. Add strawberry mixture and Frangelico (if using), then process until the consistency of a slushie.
Pour frosé into 6 chilled champagne coupe glasses, garnish with fairy floss, berry skewer and edible flowers. Serve immediately.