Watermelon Frosé

Pretty in pink.

Southern Living Watermelon Frosé in a glass to serve with other drinks beside

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Active Time:
5 mins
Total Time:
3 hrs 5 mins

If you’ve never tried this grown-up slushy featuring wine, summer is the perfect time. A crisp, cool glass of rosé is already a summer dream, but blended with watermelon and frozen, you get an even colder and more refreshing drink to cut through the punishing humidity of Southern summers.

Since watermelon is plenty sweet on its own, choose a dry rosé so the sweetness of this cocktail stays in check. If you want to get fancy, serve this frosé with fresh watermelon slices or spears for an extra pretty presentation.

Let this serve as your base recipe for countless flavor combinations to experiment with all summer long, like subbing out half the watermelon for fresh strawberries.


  • 5 cups (1 lb., 5 oz.) frozen watermelon chunks (from 1 [4 1/2 lb.] watermelon)

  • 1 (750-milliliter) bottle chilled rosé (preferably from Pinot Noir grapes)

  • 3/4 cup Watermelon Simple Syrup, chilled

  • Fresh watermelon slices or spears


  1. Process watermelon, rosé, and Watermelon Simple Syrup in a blender on medium-high speed until smooth, about 30 seconds.

  2. Pour watermelon mixture into a metal 13-x 9-inch baking pan. Freeze, covered, until mixture becomes icy and slushy, 3 to 4 hours. Spoon evenly into 8 glasses, and garnish with watermelon slices or spears. Serve immediately.

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