• 1, 750mL bottle rosé
  • Watermelon simple syrup*
  • ½ lime, juiced
  • Basil leaf 


*Watermelon Simple Syrup:

  • 2 cups watermelon, cubed
  • ⅓ cup sugar


For the watermelon simple syrup: Put two cups of watermelon cubes in a blender, reserving a few pieces for garnish. Blend until smooth and strain juice into a cup, discarding all the pulp. Put ¾ of the watermelon juice (reserve remaining juice for cocktail) in a saucepan and heat on low, stirring in the sugar until it is fully dissolved. Remove from heat and let cool.

For the cocktail: Freeze rosé in two ice cube trays. Once frozen, place rosé ice cubes, watermelon-sugar mixture and lime juice into the blender. Blend until slushy. Add small amounts of remaining watermelon juice if the slush is too thick to blend. Scoop into a glass and garnish with a watermelon cube and basil leaf.

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