Cotes de Provence Watermelon Frose

Cotes de Provence Watermelon Frose

This is the one we break out every single summer and honestly, people go absolutely wild for it. A frosé served inside a hollowed-out watermelon is just one of those things that stops a party dead in the best possible way. You've got the floral, fruity notes of a Côtes de Provence rosé blended with frozen watermelon, strawberries and raspberries into this slushy, ice-cold dream of a drink. It's refreshing, it's a little bit fancy, and it's way easier than it looks. Make this for your next garden get-together and watch everyone immediately ask you for the recipe.

Cook: 15 min
Serves 4

Before You Start

  • Freeze rosé overnight in a large baking tray
  • Freeze watermelon chunks, strawberries & raspberries overnight
  • Large baking tray
  • Cling film
  • Food processor
  • 2x small bowls (for lime juice & sugar)
  • 4x martini glasses

Ingredients

  • 1 750ml bottle Sainsbury's Taste The Difference Côtes de Provence Rosé
  • 1 large watermelon
  • 200g strawberries
  • 200g raspberries
  • 45g caster sugar
  • juice of 0.5 lime
  • Juice of 1 lime
  • 100g caster sugar
  • 1 lime
  • 4 sprigs of fresh rosemary
  • 4 fresh strawberries, to garnish

Method

1

Freeze the rosé

  • Pour the rosé into a large baking tray and freeze overnight.
2

Prepare the watermelon and freeze the fruit

  • Hollow out the watermelon and cut around 450g of the flesh into bite-size chunks.
  • Remove the green tops from the strawberries.
  • Wrap the watermelon shell in cling film and place in the fridge.
  • Freeze the watermelon chunks, strawberries and raspberries overnight.
3

Prepare the sugar rim

  • Squeeze the lime juice into one bowl.
  • Place the sugar into another bowl.
  • Roll the rim of the martini glasses in the lime juice first, before rolling in the sugar bowl to create a nice sugar rim.
4

Blend the ingredients

  • Once the watermelon and rosé are frozen, spoon both into a food processor, along with the frozen strawberries, frozen raspberries, sugar and a squeeze of lime juice.
  • Blend until the mixture comes together.
5

Time to serve

  • Thinly slice the lime.
  • Garnish each glass with a slice of lime, a fresh strawberry and a rosemary sprig.
  • Pour the frosé into the empty watermelon shell and serve in the middle of the table with serving spoons and the glasses.

Tips & Variations

  • Freeze ahead properly: Don't rush the overnight freeze. Both the rosé and the fruit need a full night in the freezer or the texture just won't come together the way it should. Trust us on this one.
  • Pick a good rosé: It doesn't need to be expensive, but it does need to be a dry Provençal style. A sweet rosé will make this cloying. Pale and dry is what you're after.
  • Serve it fast: Frosé melts quicker than you'd think, especially on a warm day. Have your glasses or the watermelon shell ready to go before you blend so you can serve it straight away.

Why This Works

The trick is freezing the rosé and the fruit separately overnight before you blend everything together. It gives you that proper slushy, almost sorbet-like texture rather than a watery mess. Using a Côtes de Provence rosé is key too as that pale, dry, slightly floral style is what makes this taste genuinely elegant rather than just a boozy slushie.