Are you ready to summer?
This pretty pink concoction was inspired by a melon-lavender kombucha that I have recently fallen in love with, and while the combination is somewhat unorthodox, it is now one of my favorite summer flavor pairings.
Watermelons are EVERYWHERE right now and it makes me so happy. I love watermelon on it’s own (preferably enjoyed poolside), in salads, or blended into drinks, and that is exactly how I am serving it up today!
Last time I checked the world was still losing it’s mind over Frosé - the millennial-made slushie featuring pink wine. I figured I would succumb to the trend and give the commonplace a whirl.
Rosé goes into ice cube trays to freeze until it is solid. I recommend selecting a Rosé with a lower alcohol content as this will help the cubes freeze. The higher the alcohol content, the less firm the cubes will become.
Now, slice up a watermelon. I like to look for melons that sound hollow when tapped and have a prominent brownish-yellow spot.
After you have cubed your melon, transfer several cups to a baking sheet and freeze.
The melon will freeze into very firm cubes so remove the pan from the freezer about fifteen minutes before you are ready to blend and allow it to soften up a bit so the mixture can blend more easily.
While the watermelon and Rosé freeze, prepare a lavender simple syrup.
Dried lavender, sugar, and water go into a small saucepan to simmer until the sugar has dissolved.
You can find dried, culinary lavender easily online or in your local spice retailer.
As the syrup cools, the lavender will continue to permeate the syrup, making it extra bold with that lovely, floral flavor.
Just before you are ready to serve, throw the frozen Rosé, watermelon and several glugs of your lavender syrup into the blender and blend until smooth.
It’s that easy!
How incredibly gorgeous is this color?!
I would love a watermelon-colored wardrobe.
This recipe makes four drinks, but if you would like to make a smaller batch, simply use half of your frozen Rosé and watermelon, and cut the amount of syrup called for in half.
Cheers to warm days and cold drinks!
Watermelon Lavender Frosé
Cook’s Note: Because the watermelon and Rosé need time to freeze, this treat is best prepared a day before you plan on serving it! Make the syrup in advance too and you will be only minutes away from refreshment!!
FOR THE LAVENDER SYRUP
2 tablespoons dried lavender flowers
1/2 cup granulated sugar
1/2 cup filtered water
Cook’s Note: Always make sure you are using “food grade” or culinary lavender.
Combine flowers, sugar, and water in a 2-quart saucepan and place over medium high heat.
Heat, stirring often, until the sugar has dissolved and the syrup is simmering. Remove from heat and allow to cool for 30 minutes.
Strain the syrup and transfer to a small jar.
Cook’s Note: Syrup can be made up to several days in advance if stored in the refrigerator.
FOR THE FROSE
750 ml bottle semi-sweet Rosé
4 cups fresh watermelon, cubed
prepared lavender syrup
special equipment: ice cube trays
Pour the Rosé into 3 ice cube trays and freeze for 6-8 hours; until solid.
Spread the cubed watermelon evenly over the surface of a small baking sheet lined with parchment and freeze until solid; about 3 hours.
Approximately 15 minutes before you plan on serving your Frosé, remove the watermelon from the freezer and allow to sit at room temperature until it has softened slightly. This will help the melon to blend more smoothly.
In the base of your blender combine frozen Rosé cubes, frozen watermelon, and 8-12 tablespoons of the prepared lavender syrup.
I suggest beginning with 8 tablespoons and adjusting to taste.
Blend until very smooth, then pour into glasses and serve immediately.