Watermelon Frose

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4.54 from 13 votes

Frozen Watermelon +Frozen Rosé = Watermelon Frosé.

It's the summer cocktail that's one part wine and one part watermelon slush.

Prep Time4

Total Time4

Course: Beverage

Keyword: alcoholic drink, rose wine, summer cocktail

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $11.00

Equipment

Parchment Paper
Half Sheet Pan
Sauce Pan or Microwave Safe Bowl
Blender

Ingredients

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

Instructions

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.

Notes

Watermelon - No need to be precise here, but you’ll need about 6 cups of watermelon cubes sliced about 2 inches square.

Simple syrup - You can use any sweetener in these, but simple syrup is easy and adds as much sweetness as you want without affecting the flavor. Save any that is left - it’s great for sweetening tea, coffee, or cocktails!

Nutrition