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Watermelon Frosé Cocktail
Nathan Congleton / TODAY
print recipe
Rating:
3.6363637 (11 rated)
Servings:
4

Made with chunks of frozen watermelon, rosé and a touch of Campari for the grown-up summer edge this cocktail is light, refreshing and just the right amount of sweet. Serve up this slushy in short glasses straight out of the blender. They don't last long in the summer heat, but no worries: It's the perfect excuse to make a second batch!

Ingredients

    • 2 cups rosé wine (still or sparkling)
    • 3 cups diced watermelon, frozen
    • 1½ cups ice cubes
    • 1/4 cup Campari
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons honey (optional)

Preparation

Combine all ingredients in a blender and puree until smooth and slushy. Divide into glasses and serve immediately.

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