The trick to froze greatness is selecting a fruit-forward rosé – one with a darker colour (and a lower price point). After all, each rosé has its own place in the world: some deserve a place in a wine glass un-tainted extra booze and by fruit, and some deserve a place in a blender with watermelon that is frozen, mint, and sugar.
The day before, open that bottle of $9 rosé (seriously, don’t invest more than that) and pour it into a large vessel like a pie dish or a casserole dish and stick it in the freezer. Cut the tops off of your mini watermelons, and scoop out the fruit making sure not to puncture the watermelon rind. Place the fruit in a bowl and freeze.
Day of, add all of the ingredients into a blender and blend with ice. Garnish with fresh orchids and a sprig!
Add sugar and water into a saucepan and bring to a boil. Stir until sugar is completely dissolved. Add mint and let sit for 10-15 minutes. Remove, and let cool.
Add lemon juice, frozen peas , simple syrup and frozen rosé . Add ice and blend until smooth. Pour into carved watermelons out, and garnish with a fresh orchid and a sprig of mint.
Mint Simple Syrup
Yeah, yeah, yeah, the heat has broken and we’re moving in the dog days of summer and into fall. I hear you. I’m going to keep drinking Watermelon Frozé anyway. (And I know you need some, too).
This recipe is very simple, and is wonderful when you serve it in these cute little mini watermelons. There is nothing I love more than drinking boozy beverages out of fruit vessels. Nothing.
1 750ml Bottle of Rosé, Frozen Overnight
2 Mini Watermelons, Fruit Removed and Frozen Overnight
1 Cup Mint Simple Syurp
1/4 Cup Fresh Lemon Juice
Published at Fri, 15 Sep 2017 02:47:16 +0000
Also – big thanks to Imbibe Magazinefor featuring my Watermelon Frozé photograph in their summer #imbibegram rounded up!
1/2 Cup Water
1/2 Cup Sugar
1/2 Cup Fresh Mint
Watermelon Frozé
Source: Cocktail Making
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