• 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.

watermelon syrup

• 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!