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Ingredients

1 (750 milliliter) bottle rose wine 1 pound cubed seeded watermelon ½ cup water ½ cup white sugar 6 leaves fresh basil ¼ cup freshly squeezed lime juice

Nutrition Info

267.7 calories carbohydrate: 37.5 g cholesterol: : - fat: 0.2 g fiber: 0.5 g protein: 1.2 g saturatedFat: : - servingSize: - sodium: 11.7 mg sugar: 32.3 g transFat: : - unsaturatedFat: : -

Pour rose wine into ice cube trays. Freeze until solid, 8 hours to overnight.
Line a baking sheet with parchment paper. Spread out watermelon cubes so they are not touching. Freeze until firm, at least 2 hours. Transfer to a resealable plastic bag. Return to the freezer.
Combine water and sugar in a small saucepan over medium heat. Stir constantly until sugar dissolves, 2 to 3 minutes. Add basil, bring to a boil. Remove from heat and let steep for 15 minutes. Strain simple syrup into a jar with a lid. Discard basil leaves. Place in the refrigerator.
Place rose ice cubes, frozen watermelon, chilled simple syrup, and lime juice in a large blender, blend until combined and smooth. Pour into glasses.

4 drinks

Start this recipe at least a day and up to a week before you want to serve it. Garnish with a wheel of lime and a basil leaf if you wish.