I made you freaking frosé!
AND I CAN’T EVEN DRINK IT.
Watermelon frosé to be exact. Watermelon frosé that I want to be my signature drink. An entire pitcher of watermelon frosé!
Watermelon frosé that I wish was just a leeeeettle bit easier to make (read: no blender required) so during the time when I’m not pregnant? I can just grab one from the fridge. Let’s make that a thing! Otherwise though, it’s embarrassingly simple.
Okay, I took the tiniest sip and watched everyone else enjoy this like ice cream. I figured it was mostly watermelon juice anyway. Plus, when I was pregnant with Max, my grandpa was like “I mean you’re still drinking wine, right? Here’s a glass.” UM NO. Like I need something else to heighten my anxiety while pregnant. I just can’t do it. No can do.
So! I’ll be back to non-boozy drinks and mocktails and shakes next week, but in the meantime, we’re talking frosé.
Because, you know, I always come to trends at LEAST a year after the fact. At least.
The good news is though that I first made this recipe late last year, at the end of summer, when I decided that frosé season was probably over. That it could wait until this year, June 1st specifically because HELLO. It’s June! It’s summer! YES YES YES.
I’ve been making rosé ice cubes for a few years now, right after I saw them somewhere on Instagram in 2014 or 2015 and lost my mind. That is brilliance, I tell you. But what I might love just as much as rosé? And certainly when I’m pregnant?
All the watermelon. Just give me all the freaking watermelons.
I’m also the weirdo person who likes most FAKE watermelon things, like bubblegum and what not. In a moment of weakness at Target the other day (which, let’s be real, is basically the entire time spent at Target), I almost grabbed some watermelon mint things in the check-out aisle too.
I refrained. Thank goodness. Hopefully this means we can still be friends.
But oh-so good.
This is SUCH a fun cocktail to make for friends. You can serve it in SOLO cups because it’s just so darn good. It’s refreshing. It’s light. It’s a serving of fruit, so you can feel good about life.
And if you reeeeeally want to go crazy. Serve it in a mini watermelon.
- 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
- 1/2 cup fresh watermelon juice from about 2 cups of fresh watermelon cubes
- 1/3 cup sugar
- The night before, pour the rosé into two ice cube trays (you might need three trays depending on the size, but two should do it!) and freeze.
- When it’s time to make the frosé, place the ice cubes, watermelon syrup and juice, and juice from 1/2 a lime in the blender. Blend until it’s a slushy-like consistency. I like to refrain from adding ice until I see the consistency. Some rosé’s freeze different, so you might need a handful or 2 of ice to make it more slushy. If it’s TOO icy and won’t blend, add more watermelon juice (not syrup) or some rosé from another bottle if desired.
- Scoop the frosé into your glasses and garnish with a watermelon wedge.
- To make the watermelon juice, blend the watermelon cubes in a blender until pureed and smooth. Pour the mixture through a fine mesh strainer to remove any pulp. Take 1/2 cup of the juice and place it a in a saucepan with the sugar, reserving the other juice for the frosé. Heat over medium heat until the sugar dissolves. Turn off the heat and let it come to room temperature, then seal it in a jar or container and place it in the fridge. You can do this ahead of time!
Because that seems like an appropriate serving size.