This Rosé Sherbet Margarita Is All We're Drinking Right Now

We're always a sucker for a good margarita. Now we've found our favorite way to spike it: with a scoop of our Strawberry Coconut Water Sherbet vegan ice cream. Blended with rosé wine and lime juice and zest, it's the perfect fruity, slightly tart spring cocktail.

Rosé Sherbet Margarita

Serves 1

1 ounce tequila

1 ounce freshly squeezed lime juice

2 teaspoons lime zest, divided

1½ ounce simple syrup (equal parts sugar and water)

3 ounces rosé

1 scoop Strawberry Coconut Water Sherbet (v)

Ice

1 tablespoon coarse salt

1. In a blender, combine tequila, lime juice, half the zest, simple syrup, rosé, and ice cream. Blend until smooth. Add ice, ¼ cup at a time, until you reach your desired consistency.
2. Stir together salt and remaining lime zest. Run juiced lime around rim of glass, then dip in salt mixture.
3. Pour in margarita and serve.