for 1 litre

To freeze the rosé and watermelon

7 dl	rosé wine
600 g	watermelons, cut into pieces

Strawberry and mint syrup

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

Frosé

4	strawberries
a little	peppermint

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.

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.

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