Watermelon Frose recipe

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Ingredients

1 (750 milliliter) bottle rose wine
1 pound cubed seeded watermelon
½ cup water
½ cup white sugar
6 leaves fresh basil
¼ cup freshly squeezed lime juice

Nutrition Info

267.7 calories
carbohydrate: 37.5 g
cholesterol: : -
fat: 0.2 g
fiber: 0.5 g
protein: 1.2 g
saturatedFat: : -
servingSize: -
sodium: 11.7 mg
sugar: 32.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour rose wine into ice cube trays. Freeze until solid, 8 hours to overnight.

  2. Line a baking sheet with parchment paper. Spread out watermelon cubes so they are not touching. Freeze until firm, at least 2 hours. Transfer to a resealable plastic bag. Return to the freezer.

  3. Combine water and sugar in a small saucepan over medium heat. Stir constantly until sugar dissolves, 2 to 3 minutes. Add basil, bring to a boil. Remove from heat and let steep for 15 minutes. Strain simple syrup into a jar with a lid. Discard basil leaves. Place in the refrigerator.

  4. Place rose ice cubes, frozen watermelon, chilled simple syrup, and lime juice in a large blender, blend until combined and smooth. Pour into glasses.

Recipe Yield

4 drinks

Recipe Note

Start this recipe at least a day and up to a week before you want to serve it. Garnish with a wheel of lime and a basil leaf if you wish.

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