Spread the watermelon chunks onto a plate or tray in a single layer and freeze overnight. Pour about two-thirds of the rosé wine into ice cube trays or a shallow dish and freezer overnight. Chill the remaining one-third of the rosé wine in the refrigerator until ready to use.
In a blender, combine the chilled rosé, frozen rosé, frozen watermelon, salt, lemon extract, rose water, and ¼ cup of sugar (to taste). Blend on high speed until smooth, adding more sugar if desired. You may need to wait a few minutes and let the frozen rosé thaw just a bit to get it moving in the blender. Pour into glasses and serve immediately.
Recipe by Pastry Chef Jenny McCoy
Spread the watermelon chunks onto a plate or tray in a single layer and freeze overnight. Pour about two-thirds of the rosé wine into ice cube trays or a shallow dish and freezer overnight. Chill the remaining one-third of the rosé wine in the refrigerator until ready to use.
In a blender, combine the chilled rosé, frozen rosé, frozen watermelon, salt, lemon extract, rose water, and 50 grams of sugar (to taste). Blend on high speed until smooth, adding more sugar if desired. You may need to wait a few minutes and let the frozen rosé thaw just a bit to get it moving in the blender. Pour into glasses and serve immediately.
Recipe by Pastry Chef Jenny McCoy
Pure Lemon Extract
Rose Water
