Frosé is big these days, for good reason — it’s sweet, icy, and alcoholic to boot, a perfect daytime summer drink. Most of the frosé you will find being sold about town will be made using frozen strawberries and simple syrup to sweeten the wine and create that desired slushy texture. But why not switch things up this summer? Instead of strawberries, use watermelon to create the ultimate summertime grown-up slushie. Blending frozen watermelon immediately creates a gorgeous, silky texture, and you can even serve the finished drinks in the hollowed-out watermelons (mini watermelons or large, there’s no judgment here).
For one bottle of rosé, you will need about 4 cups of watermelon that has been diced. Add as much or as little simple syrup as you like — try adding it a tablespoon at a time until you reach your ideal level of sweetness. A squeeze of lime is a lovely addition that will add depth to your frosé, you can even add a mint leaf or two when blending for a delicious and fresh hint of mint.
For a slightly firmer slushy texture that won’t melt quite as rapidly, you can always put your blended slushie back in the freezer for an extra 30 minutes. It will help them firm up, but frankly who has the time when watermelon frosé tastes great straight from the blender?
Check out the prep tips below and turn that rosé into frosé asap!
Prep for Frosé
For simple syrup: In a saucepan combine 1/2 cup of water and 1/2 cup of sugar. Bring the mixture up to barely a boil and turn it off as soon as the sugar is completely dissolved, then leave to cool before storing it in the fridge until you are ready to use it.
For rosé ice cubes: Freeze your rosé of choice in ice cube trays until the blessed moment arrives. The wine will not be 100 percent frozen. Make sure you get it in the freezer the day before you want to make frosé.
For watermelon cubes: Find a delicious, ripe watermelon and cut it into ice cube-sized pieces. To freeze the watermelon, it is best to lay the cubes in a single layer on a baking tray for the initial freeze, before packing them away in a zip-close bag. That way they won’t freeze together into one huge lump that will wreak havoc on your blender!