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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
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
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Energy
800kj
192kcal
10%
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Fat
1g
1%
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Saturates
0g
1%
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Sugars
18g
20%
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Salt
0g
0%
of the reference intake
Carbohydrate 18.1g
Protein 1.1g
Fibre 0g
Method
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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.
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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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