This discovery was life-changing. Life-changing, I say!
Look, you guys. I try not to be basic. I really do. But sometimes, it creeps in. I generally avoid all things pumpkin spice, unless it’s fall and I’m baking and they actually contain pumpkin. I don’t watch any of the Real Housewives franchises, and I don’t own any Juicy tracksuits. I’ve never bought makeup endorsed by a Kardashian. I’ve never bought anything endorsed by a Kardashian. I don’t own Uggs.
But gosh I love me some rosé. I mean, during the summer… what’s better than an icy cold glass of rosé?
Well, actually there is one thing. And that’s frozen rosé, otherwise known as frosé. (PS you can get it at Cactus Club).
It’s like slushies, but for grownups.
But this? This takes it to the next level.
It’s a really simple recipe, and if you live anywhere near me, you’re going to want to make it this week, as it’s supposed to be–get this–the hottest temperatures we have had all summer. Now that it’s September.
This is, beyond doubt, the easiest recipe, but it also is hella delicious.
So, own your inner basic bitch and Watermelon Frosé it up!
- 1 watermelon
- 1 bottle of rosé
- You’ll need about 1.5-2 litres of watermelon chunks. Start by cutting your watermelon in half and then place it, cut-side down on the cutting board. Trim off the rind and discard. Then cut your watermelon into chunks.
- Line a cookie sheet with silpat or parchment and place the watermelon chunks on it. Freeze until solid.
- Place the frozen watermelon chunks in your blender jar, and then top with about an equal amount of cold rosé. Now blend.
- Pour and enjoy.