Melon Frosé
Iain Bagwell
Get in on the frozen rosé trend with a twist by adding fruit to the ice cubes. Then purée some whenever the mood strikes. You’ll need 3 ice cube trays.
How to Make It
1
Using a 1-in. melon baller, scoop out 12 melon balls; chill airtight. Trim rind from remaining melon and chop the fruit to make 3 cups.
2
Distribute chopped melon among 3 standard-size ice cube trays. Drizzle with simple syrup and pour rosé on top. Freeze until melon is frozen (rosé will remain slightly slushy), at least 6 hours.
3
Spear melon balls on 4 to 6 short skewers. In a food processor, whirl half of rosé cubes at a time until smooth and slushy, scraping bowl and stirring as needed. Pour into glasses and set a skewer of melon balls across each.
MAKE AHEAD: The frosé cubes, up to 2 weeks, covered; for a completely smooth drink, partially blend them in the food processor, let stand a few minutes to soften, and blend again.
*To make simple syrup, heat 1/4 cup each sugar and water, stirring, until sugar dissolves; cool.
Ingredients
½ full-flavored orange melon (about 1 3⁄4 lbs.) such as cantaloupe or Charentais, seeded
¼ cup simple syrup*
1 bottle (750 ml) rosé wine
Directions
1
Using a 1-in. melon baller, scoop out 12 melon balls; chill airtight. Trim rind from remaining melon and chop the fruit to make 3 cups.
2
Distribute chopped melon among 3 standard-size ice cube trays. Drizzle with simple syrup and pour rosé on top. Freeze until melon is frozen (rosé will remain slightly slushy), at least 6 hours.
3
Spear melon balls on 4 to 6 short skewers. In a food processor, whirl half of rosé cubes at a time until smooth and slushy, scraping bowl and stirring as needed. Pour into glasses and set a skewer of melon balls across each.
MAKE AHEAD: The frosé cubes, up to 2 weeks, covered; for a completely smooth drink, partially blend them in the food processor, let stand a few minutes to soften, and blend again.
*To make simple syrup, heat 1/4 cup each sugar and water, stirring, until sugar dissolves; cool.
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