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Watermelon Frose

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Julie Hubert

"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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8 h 37 m servings 268 cals
Original recipe yields 4 servings (4 drinks)

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

Per Serving: 268 calories; 0.2 g fat; 37.5 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 12 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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