Watermelon Frozen Rosé AKA Frosé

Having a few refreshing, easy to make drinks up your sleeve is a must-have as summer approaches. For those really hot days, this watermelon frosé (that’s frozen rosé to you!) is a foolproof favorite of mine. Most frosé recipes use strawberries to add fruity flavor to the wine, but I prefer watermelon because it turns easily to a smooth texture in the blender and you can drink the frosé right out of the watermelon! I mean, come on.

The hands on time for this recipe is minimal, but it does take a while for the wine to freeze. So get it going the night before you plan to drink it, or in the morning if you have guests coming for dinner. This one’s a crowd pleaser!

Watermelon Frosé

1 bottle Rosé
1 personal size watermelon
1-2 Tbsp sugar
ice cube trays or baking sheets
absorbent kitchen towels or paper towels

Pour the rosé into ice cube trays or a baking sheet. Freeze at least 6-8 hours. The rosé won’t freeze completely but should be slushy without excess liquid.

Cut off the top of the watermelon and scoop out the flesh with a spoon. Lay the watermelon on a towel to drain some of the juice out.

Place the frozen rosé and watermelon in a blender and blend until combined. Add the sugar a little at a time if desired—I added 1 tablespoon for a bit of extra sweetness. Serve immediately or, for a slushier frosé, freeze for an additional 1-2 hours, and then blend very briefly.

This frosé was so fruity and refreshing! Compared to a lot of drinks out there, frosé is a breeze to whip up—I love that it only has three ingredients. Watermelon frosé will officially be on repeat at my house this summer.

Credits // Author and Photography: Kayleigh Kosmas. Photos edited with the NEW A Beautiful Mess presets for Lightroom.

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