watermelon rose frosé (summer simplicity)
If mermaids in my fruity drink are wrong, I don't want to be right.
As I wrote in my last (literally juicy) post, summer is my favorite season. If the USA's meteorologists are right, we are going to be having summer weather for quite a bit longer. This is bad news for the pumpkin spice latté crowd (no shade; when it's *actually* fall, I love a good pumpkin-y treat) but great news for the frosty pink beverages by the pool crowd... Enter this refreshing concoction.
(*Edit to note that while I am usually happy about summer weather and activities, I am not happy about climate change... especially given that I'm an environmental lawyer.)
Frosé -- or cocktails made with a base of frozen rosé wine -- is a beverage phenomenon that has gained popularity over the last two summers. I'm pretty late to the (pool) party by posting this just now, but to be honest, I hadn't gotten into frosé this or last summer because 1) I spent most of these last summery months studying for exams, boo, and 2) most frosé concoctions are super-sugary, incorporating high-glycemic syrups and/or liqueurs, and that's not really my style. Inspired by a really cheap, really juicy-looking watermelon at my local market, however, I realized that a low-glycemic frosé could indeed be possible... and indeed be delicious.
Watermelon is not only low-glycemic, it contains vitamins A, B6, and C, as well as antioxidants and lycopene... making this about as healthy as it gets for a boozy drink.
Another element that sets this particular frosé recipe apart from the crowd is the incorporation of just a little rosewater... Yes, the ingredient that takes VLGL rose-berry smoothies from tasty to purely magical makes an ethereal appearance here, as well.
May this delicate, refreshing glass of pleasure nourish your spirit and body over this Labor Day Weekend and on the remaining warm afternoons beyond. As for the recipe, it only has four ingredients... cheers to that!
RECIPE: Rose Watermelon Frosé
- 3 cups frozen watermelon cubes
- 1/2 bottle of rosé wine (make sure it's vegan; I know, isn't it gross that many wines aren't vegan? I used Le Grand Noir; all of their wines are vegan-friendly, and quite inexpensive, too.)
- Juice of 1/2 a small lime
- 1 teaspoon rosewater (note: rosewaters come in varying strengths, so if you aren't sure about yours, start at 1/2 teaspoon and add more until the taste is present but not overwhelming)
Blend all ingredients until smooth... that's it!
Serve with love (and tiny plastic mermaids)!