Frosé all’anguria

Ingredienti

• 750 ml dry rosé
• 500 g fresh watermelon (without rind)
• 3 tbsp lemon juice (freshly squeezed)
• 2 tbsp liquid honey
• pinch of salt
• fresh mint or a slice of watermelon for garnish

Preparazione

1. 1

   Pour the rosé into a large shallow dish or freezer container and freeze it for at least 6 hours (or overnight) until it's frozen but still scoopable.Cut the watermelon into cubes, remove the seeds and freeze them separately on a baking sheet lined with parchment paper. About 2 hours is enough.Put the frozen watermelon cubes in the blender with the lemon juice, the liquid honey and a pinch of salt. Blend until smooth.Scoop the frozen rosé into chunks and add to the blender. Blend briefly until everything is combined but still thick and icy in texture.Taste and add extra lemon juice or honey as desired.Divide the frosé among chilled glasses. Garnish with a thin slice of watermelon or a sprig of fresh mint and serve immediately.