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Watermelon frosé recipe

Watermelon frosé recipe

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Perfect your summer party with a simple and fun sharing cocktail that brings a bottle of rosé to the next level. Make ahead of time to allow freezing to ensure your guests have a chilled tipple upon arrival. See method

  • Serves 4
  • Takes 10 mins plus at least 8 hrs freezing
  • 192 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 75cl bottle Caparelli Italian blush rosé wine
  • 1 watermelon
  • 1 lime, juiced​
  • mint leaves, to garnish
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    800kj
    192kcal
    10%
  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    18g 20%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 18.1g Protein 1.1g Fibre 0g

Method

  1. Pour the rosé wine into a baking tin that fits in the freezer and freeze for 6 hrs, or up to 24 hrs. Slice off the top of the watermelon and scoop the flesh into a bowl. Weigh out 750g and freeze for at least 2 hrs.

  2. Scrape the frozen rosé and watermelon into a blender with the juice of a lime and blitz until smooth. Pour into the hollowed-out watermelon, then divide the rest between 4 glasses. Garnish with mint leaves.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

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