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Watermelon Frose
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4.86 from 7 votes

Watermelon Frose

Frozen Watermelon + Frozen Rosé = Watermelon Frosé (otherwise known as the refreshing frozen cocktail you must try before summer is over)
Prep Time4 hrs
Total Time4 hrs
Course: Beverage
Servings: 6
Calories: 195kcal
Author: Jess Smith via Inquiring Chef


For the frose:

  • 1 bottle (750 mL) 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.


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!


Serving: 1g | Calories: 195kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 9mg | Fiber: 1g | Sugar: 25g