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Melon Frosé





Yields
5 Servings



Cook Time
30 mins



Freeze Time
4 hrs



Total Time
4 hrs 30 mins

Get in on the frozen rosé trend with a twist by adding fruit to the ice cubes. Then purée some whenever the mood strikes. You’ll need 3 ice cube trays.

Melon Frosé




Iain Bagwell
 ½ full-flavored orange melon (about 1 3⁄4 lbs.) such as cantaloupe or Charentais, seeded
 ¼ cup simple syrup*
 1 bottle (750 ml) rosé wine
1

Using a 1-in. melon baller, scoop out 12 melon balls; chill airtight. Trim rind from remaining melon and chop the fruit to make 3 cups. 

2

Distribute chopped melon among 3 standard-size ice cube trays. Drizzle with simple syrup and pour rosé on top. Freeze until melon is frozen (rosé will remain slightly slushy), at least 6 hours.

3

Spear melon balls on 4 to 6 short skewers. In a food processor, whirl half of rosé cubes at a time until smooth and slushy, scraping bowl and stirring as needed. Pour into glasses and set a skewer of melon balls across each.

MAKE AHEAD: The frosé cubes, up to 2 weeks, covered; for a completely smooth drink, partially blend them in the food processor, let stand a few minutes to soften, and blend again.

*To make simple syrup, heat 1/4 cup each ­sugar and water, stirring, until sugar dissolves; cool.

Nutrition Facts

Serving Size 1 Cup

Servings 0

Amount Per Serving
Calories 221Calories from Fat 3
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.1g1%
Cholesterol 0mg
Sodium 33mg2%
Total Carbohydrate 29g10%

Dietary Fiber 1.3g6%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.