Frozen Watermelon + Frozen Rosé = Watermelon Frosé.
It’s the summer cocktail that’s one part wine and one part watermelon slush.
I’m pretty sure that Bon Appétit gets credit for the frosé (frosen rosé) trend. They declared it the drink of summer 2016. And here I am, just shy of Labor Day 2018, telling you that you should try it if you haven’t. Or better yet, try this fresh watermelon variation.
If there’s one thing I do consistently, it’s to jump on board with food trends two years after the rest of the world.
Not particularly on-trend. But I know a good thing when I taste it. (Drink it.)
Truth is, I hadn’t even had frosé until recent weeks. I missed very little food or drink while I was pregnant with June, but during this very sweaty summer we’ve had, I did look forward to an icy cold glass of rosé. And I quickly realized that it could be even colder and more refreshing if served in this frozen form.
Thanks to some post-pregnancy rosé and frosé sampling, I can report that as much as I like the original Bon Appétit version in all its glory, the watermelon version is a bit of a revelation. Juicy, chilled watermelon cubes make this frozen cocktail extra refreshing and a lighter on the alcohol content. (Which means you can sip a bit more of these on hot late summer afternoons.)
My version below uses roughly a 50/50 ratio of wine to watermelon which makes a drink that is easy to sip and not terribly boozy. It turns out to be the perfect light cocktail for a weekend brunch – which is exactly how we served it just last weekend. You can easily change the ratio if you’d like more or less alcohol.
Summer is about to be in the rear view mirror here. Hope you’re enjoying every last bit of it friends!
More Refreshing Summer Drinks
- Parchment Paper
- Half Sheet Pan
- Sauce Pan or Microwave Safe Bowl
For the frose:
- 1 750 mL bottle Rose Wine
- 6 cups Watermelon Cubes, seedless
For the simple syrup:
- 1/2 cup Sugar
- 1/2 cup Water
- Pour the wine into ice cube trays and freeze until firm, at least 6 hours (they will still be a bit icy / slushy).
- Cube watermelon and freeze on a parchment paper-lined sheet pan until firm, at least 4 hours.
- When the wine and watermelon cubes are frozen, you can transfer them to a plastic bag and freeze for up to a month.
- Make the simple syrup by combining sugar and water. Heat them on the stovetop or in the microwave until the sugar dissolves.
- When ready to serve, transfer frozen wine and watermelon to a blender and blend until smooth. (I had to let them defrost at room temperature for a few minutes before they would blend.)
- Add simple syrup a bit at a time, tasting as you go. Depending on the natural sweetness of the wine and fruit, you may just need a little or none at all.
Check out which four-year-old helped out with this photo shoot (in her pjs of course). It’s Clara’s first official gig as a photography assistant.
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