Frosé with watermelon and strawberries

Frosé with watermelon and strawberries

Total: 8 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 81 kcal
, Carbohydrate: 11 g


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To freeze the rosé and watermelon

7dl rosé wine
600g watermelons, cut into pieces

Strawberry and mint syrup

1 ¼dl water
125g sugar
½bunch peppermint, roughly chopped
100g strawberries, cut into pieces


4 strawberries
a little peppermint
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How it's done

To freeze the rosé and watermelon

The day before, pour the rosé into a wide stainless steel bowl, line a container with baking paper, place the melon on top, freeze both for at least 8 hrs. or overnight.

Strawberry and mint syrup

Bring the water and sugar to the boil in a pan, simmer until the sugar has dissolved. Remove the pan from the heat, add the mint and strawberries, stir well, leave to cool in the liquid, strain the strawberries and mint, retain the syrup.


Transfer the frozen rosé to a large blending cup along with the watermelon and syrup, blend until smooth. Pour the frosé into glasses and garnish with strawberries and mint.

Good to know
Shelf life: Approx. 3 weeks in the freezer

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