Cupcake Frosé Two Ways
- 6 cups frozen fruit (watermelon or peach)
- 1 cup ice
- 1 bottle Cupcake Rosé or Sauvignon Blanc
- 1-2 tbsp agave syrup (optional)
- In a blender, combine frozen fruit, ice, Cupcake wine, and agave syrup.
- Blend until smooth.
- Pour into glasses and garnish with fresh fruit.