- 1 (750 milliliter) bottle rose wine
- 1 pound cubed seeded watermelon
- 1/2 cup water
- 1/2 cup white sugar
- 6 leaves fresh basil
- 1/4 cup freshly squeezed lime juice
- Pour rose wine into ice cube trays. Freeze until solid, 8 hours to overnight.
- Line a baking sheet with parchment paper. Spread out watermelon cubes so they are not touching. Freeze until firm, at least 2 hours. Transfer to a resealable plastic bag. Return to the freezer.
- Combine water and sugar in a small saucepan over medium heat. Stir constantly until sugar dissolves, 2 to 3 minutes. Add basil; bring to a boil. Remove from heat and let steep for 15 minutes. Strain simple syrup into a jar with a lid. Discard basil leaves. Place in the refrigerator.
- Place rose ice cubes, frozen watermelon, chilled simple syrup, and lime juice in a large blender; blend until combined and smooth. Pour into glasses.
05/11/2018
recipepes.com
Watermelon Frose, recipe
PT15M
PT1H
5
455 calories
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