Watermelon Frose

Watermelon Frose

by Jean Schmitt 1 year ago
0 (0)
7 minutes
267.7 kcal
37.5 g carbs
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Description

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.

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
Directions
  1. 1. Pour rose wine into ice cube trays. Freeze until solid, 8 hours to overnight.
  2. 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. 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. 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.
Nutrition Facts
serving: 4 drinks
calories: 267.7 kcal
carbohydrates: 37.5 g
protein: 1.2 g
sodium: 11.7 mg
fiber: 0.5 g
sugar: 32.3 g
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