WATERMELON FROSÉ #drink #summerdrink

Watermelon frosé to be precise. Watermelon frosé that I need to be my mark drink. A whole pitcher of watermelon frosé!

Watermelon frosé that I wish was only a leeeeettle bit simpler to make (perused: no blender required) so amid when I'm not pregnant? I can simply get one from the cooler. How about we make that a thing! Generally however, it's embarrassingly straightforward.

The uplifting news is however that I originally made this formula before the end of last year, toward the finish of summer, when I chose that frosé season was likely finished. That it could hold up until this year, June first explicitly on the grounds that HELLO. It's June! It's late spring! Indeed YES.

This is SUCH a fun mixed drink to make for companions. You can serve it in SOLO containers since it's simply so darn great. It's invigorating. It's light. It's a serving of organic product, so you can like life.

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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

1. 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.
2. 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.
3. Scoop the frosé into your glasses and garnish with a watermelon wedge.

WATERMELON SYRUP

1. 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!

For more detail : bit.ly/2HXz3Mj

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