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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Recipe Summary

prep:
15 mins
cook:
7 mins
additional:
8 hrs 15 mins
total:
8 hrs 37 mins
Servings:
4
Yield:
4 drinks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Cook's Note:

This recipe works best with darker rose wines, such as Pinot Noir or Merlot varieties.

Nutrition Facts

268 calories; protein 1.2g 2% DV; carbohydrates 37.5g 12% DV; fat 0.2g; cholesterolmg; sodium 11.7mg 1% DV. Full Nutrition