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This easy frozen cocktail recipe from culinary team member Jeanette Donnarumma combines watermelon and frosé (aka: frozen rosé) for the perfect summer drink. (Try Jeanette's Watermelon Frosé With Vodka for a twist.)
"This drink on its own is impressive, but serve it in a mini watermelon for a super fancy presentation and really wow your guests. Get your party started early—freeze your rosé in ice cube trays the night before." –Jeanette
Want to impress even more? Try making Jeanette's watermelon car. Plus, click here for more ways to use watermelon this summer.
Pro Tip: Make a double batch of the watermelon simple syrup for mocktails. The simple syrup can be refrigerated in an airtight container for up to a week, and is delicious stirred into lemonade.
Ingredients
- About 2 cups dry rosé (from one-half 750-ml bottle)
- ½ cup watermelon juice or pureed watermelon, strained
- ½ cup sugar
- Juice of ½ lemon
- 2 mini watermelons, top ½-inch trimmed with about 4 inches flesh scooped out (optional)
- Lemon wheels, for garnish (optional)
- Watermelon slices, for garnish (optional)
- Festive toothpicks, optional
Yield
Serves: 2
Preparation
Pour the rosé into ice cube trays and freeze overnight.
In a small saucepan, combine watermelon juice and sugar over medium heat. Cook, stirring constantly, until sugar is dissolved, 3 to 5 minutes. Remove from heat and cool completely.
Add rosé ice cubes, cooled watermelon simple syrup and lemon juice to a blender and blend just until the mixture reaches a slushy-like consistency.
Pour frosé into a glass or a mini watermelon, if using, and garnish as desired with lemon wheels, watermelon slices and festive toothpicks.
Always drink responsibly.