Frozen Watermelon & Coconut Milk Cubes and Rosé Wine with a Float of White Rum – Invite Some Guests… It’s Party Time. THE Drink of the Summer!
Frosé is a wine-based summery slushie that’s cold and refreshing.
- ¾ bottle Rosé wine, – chilled
- 6 cups fresh watermelon , deseeded
- 2 tablespoons raspberry puree*, use 1/4 cup fresh or frozen raspberries
- 3 tablespoons pure cane sugar, see note
- 1 teaspoon fresh lime juice
- 1 can coconut milk, not “lite”
- White Rum, to taste
Cut watermelon into large chunks, discard all black seeds, small white seeds are acceptable.
Open the can of coconut milk and stir well with a fork.
Pour into an ice cube freezer tray (I used flexible silicone one.) Freeze until firm over night in ziplock bag.
Place the raspberries in a glass dish, add 3 T. of the pure cane sugar. Microwave 30 seconds, stir up, add to microwave for 10 more seconds, stir up. The raspberries should be softened and the sugar dissolved.
Strain the raspberries through a fine-mesh sieve into a small bowl pushing on the solids with a spoon to release the puree into the bowl. Discard seeds.
To Make the Frosé:
Pour 3/4 of a chilled bottle of Rose wine in the carafe of a blender.
Add the frozen watermelon, coconut milk cubes, raspberry purée and 1t. lime juice.
Blend on low speed, and quickly raise to the highest speed and whirl until smooth and thick.
Pour into individual glasses. Top each with a good float (shot) of White Rum.
Garnish with a wedge of watermelon, lime slice, raspberry and a mint sprig. Use 4″ skewer to thread.
Watermelon Frosé in the blender can be frozen up to 3 hours before you would like to serve it, or your company comes.
Simply cover the top of the carafe, place in the freezer, and blend for a few seconds before serving.
If you made too much, the Frosé can be frozen, stored in the freezer. Pour into waxed paper lined one or two cup containers.
When ready to use, simply peel off the waxed paper and whirl in a blender. Frosé will harden in the freezer.
See BLOG for additional photos and how-tos!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
serves 8 – 10.