¼ cup granulated sugar
¼ cup cold water
1 cup rosé wine (preferably a full-bodied rosé)
½ cup simple syrup
5 cups ice
1. Make the simple syrup: Place the sugar and water in an airtight container, cover and shake until dissolved (or heat the sugar and water over medium heat in a small saucepan, stirring until dissolved; then cool and chill before using).
2. Make the snow cone: Place the rosé, simple syrup and ice in a blender and purée until smooth and fluffy, stopping the blender occasionally and using a rubber spatula to scrape down the sides of the blender jar as necessary. Serve piled in paper cups, shot glasses or small bowls.