Home / Main Recipes / Recipe: Watermelon Mint Frosé — Recipes from The Kitchn

Recipe: Watermelon Mint Frosé — Recipes from The Kitchn

Let or not it’s recognized that the unofficial cocktail of summer time 2016 is frosé (frozen rosé wine). Bon Appétit got here out with a easy recipe in June, and the web grabbed on with complete pressure. This is Kitchn’s personal riff at the recipe, with the addition of juicy watermelon and mint. It is as similarly refreshing as it’s simple to make.

This cocktail calls for a little bit prep the day sooner than, however as soon as the entirety is able, it handiest takes a couple of minute to make. A few notes on preparation and elements: The rosé loses a few of its colour while you freeze it, so it is best to pick out one thing at the darker facet. You additionally need to be sure to freeze your watermelon cubes in my opinion in order that the cubes do not clump in combination – this will likely harm your blender and it’s going to take longer to mix. I might additionally counsel making the mint easy syrup the day sooner than, because the mint taste will get more potent with time.

Watermelon Mint Frosé

  • 1

    (750-ml) bottle rosé wine (ideally one thing at the darker, bolder facet)

  • 1 pound

    watermelon cubes

  • half of cup

    granulated sugar

  • half of cup

    water

  • eight to 10

    contemporary mint leaves, plus extra for garnish

  • 1/four cup

    freshly squeezed lemon juice

Pour the rosé into ice dice trays and freeze till cast, no less than 6 hours or ideally in a single day. On the identical time, position the watermelon on a baking sheet covered with parchment paper and organize them in order that the cubes don’t seem to be touching every different. Freeze for a minimum of 2 hours, then switch the watermelon right into a container or zip-top bag and stay frozen. In the meantime, make the mint easy syrup.

Position the sugar and water in a small saucepan over medium warmth, stirring continuously till dissolved. Upload the mint and produce to a boil. As soon as boiling, flip off the warmth and let take a seat for 15 mins. Pressure the syrup right into a small bowl, discard the mint leaves, and let the syrup cool sooner than refrigerating till able to make the drink.

Position the rosé ice cubes, frozen watermelon, mint easy syrup, and lemon juice in a blender and mix till blended and creamy. Pour into glasses and garnish every glass with a spray of mint.

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