Ingredients
Hint:
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
kochen@bettybossi.ch
To freeze the rosé and watermelon
Strawberry and mint syrup
Frosé
How it's done
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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.
Frosé
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.
| Shelf life: | Approx. 3 weeks in the freezer |
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