Ingredients
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One 750 milliliters bottle bold rosé wine
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1/3 cup (75 grams) granulated sugar
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1/3 cup (78 milliliters) water
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10 large basil leaves
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1 cup (152 grams) chopped seedless watermelon
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2 tablespoons lime juice
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Small wedges or chunks of watermelon, for garnish
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Small basil leaves, for garnish
Directions
- Pour wine into a 23x33 centimeter baking pan and place in the freezer for eight hours.
- Combine sugar, water and basil leaves in a small saucepan and simmer over medium heat until the sugar has dissolved, approximately two to three minutes. Transfer to a heat-proof bowl or jar and place in fridge to cool completely.
- Scrape the frozen wine into a blender. Remove basil leaves from mixture and add syrup to the blender with watermelon, lime juice, and ice. Purée until smooth.
- Serve immediately, garnished with watermelon and basil or place blender into freezer for up to 30 minutes at a time, blending after each period and before serving.
