Pour wine into a freezer-ready container (I used a large Tupperware.) Freeze for 6-8 hours.
Place sugar and water in a small saucepan and bring to a boil over medium heat until the sugar is dissolved. Remove from heat and add marjoram. Steep for 20-30 minutes and strain through a fine-mesh strainer. Cool completely and refrigerate until ready to use.
Add frozen rosé, peaches and simple syrup to a blender and process until smooth. Pour into glasses and garnish with fresh peach wedges and fresh marjoram sprigs, if desired.
Recipe inspired by The Lexington Restaurant in St. Paul, MN.
Freeze the wine in a container for at least 6-8 hours before blending it with the other ingredients. This helps the drink achieve that semi-frozen consistency of a slushy. (Don’t worry; the alcohol in the wine prevents it from freezing into a completely solid block.)
I usually make this recipe with frozen peaches, but you can also make it with peeled, fresh peaches. Since in-season fruit is usually sweeter, you may need to use less simple syrup. Taste and adjust accordingly.
If you use fresh peaches, you will need to pour the mixture back into a resealable container and freeze for a few hours to get more of a slushy consistency.
Feel free to make the infused simple syrup a few days in advance and store in the fridge. You can also use other herbs like basil or thyme if you don't like the taste of marjoram. Or use plain simple syrup instead.
Want to make just a few portions? You can still make a batch of this recipe as directed. Refreeze the remaining frosé mixture and scoop out individual portions at a later date. It will keep for up to a month covered in the freezer.