I made you freaking frosé!
AND I CAN’T EVEN DRINK IT.
Watermelon frosé to be exact. A whole pitcher of watermelon frosé that I’d like to claim as my signature summer drink. It’s bright, fruity, and perfect for warm afternoons.
Making it is embarrassingly simple, though I do wish it required no blender so I could keep a ready-made pitcher in the fridge for when I’m not pregnant. Still, it’s worth the effort whenever you want a refreshing boozy treat.
I took the tiniest sip while everyone else devoured this like it was ice cream, and it really mostly tastes like watermelon anyway. When I was pregnant with Max, relatives kept offering wine, but I declined — pregnancy and booze just aren’t a comfort combo for me. So for now I’ll stick to mocktails most weeks, but today we celebrate frosé.
I tend to hop on trends late — at least a year behind, sometimes more — but that’s okay. I made this recipe at the end of last summer and saved it for the proper season. June 1st felt like the right time to post: it’s officially summer and that calls for frosé.
I’ve been freezing rosé in ice cube trays for years — a trick I first saw on Instagram back in 2014 or 2015 — and it’s pure genius. Combined with watermelon, it’s even better. I’m a little obsessed with watermelon flavors and tend to enjoy even the fake watermelon things like gum, so this drink hits the sweet spot.
I almost bought watermelon-mint items at Target the other day but resisted. Moderation keeps friendships intact, right?
My watermelon drink list is extensive: watermelon shandy, watermelon rosé margaritas, watermelon mint juleps, salted watermelon margarita popsicles — I could go on. But this frosé is simple, light, and incredibly refreshing.
This is a fun cocktail to make for friends. Serve it in casual cups or go playful and pour it into mini watermelons for a memorable presentation. It’s bright, fruity, and feels like a serving of fruit — which makes it all the more satisfying on a hot day.
Watermelon Frosé
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Ingredients
- 1 standard 750mL bottle of rosé
- 1/2 cup fresh watermelon syrup recipe below
- 1/2 cup fresh watermelon juice
- 1/2 lime juiced
- watermelon slices for garnish
watermelon syrup
- 1/2 cup fresh watermelon juice from about 2 cups of fresh watermelon cubes
- 1/3 cup sugar
Instructions
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The night before, pour the rosé into two ice cube trays (three trays if your trays are small) and freeze until solid.
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When you’re ready to make the frosé, combine the rosé ice cubes, watermelon syrup and juice, and the juice from 1/2 a lime in a blender. Blend until you reach a slushy consistency. Some rosés freeze differently, so you may need to add a handful or two of regular ice if it’s not slushy enough. If it becomes too icy to blend, add more fresh watermelon juice (not syrup) or a splash of rosé.
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Scoop the frosé into glasses and garnish with a watermelon wedge. Serve immediately.
watermelon syrup
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To make the watermelon juice, blend fresh watermelon cubes until smooth, then strain through a fine mesh to remove pulp. Reserve 1/2 cup of juice for the syrup and set the rest aside for the frosé. Combine the reserved 1/2 cup juice with the sugar in a small saucepan and heat over medium until the sugar dissolves. Remove from heat, cool to room temperature, then refrigerate in a sealed jar. The syrup can be made ahead.
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I appreciate you so much!
Because that seems like an appropriate serving size.