Watermelon Frosé

Watermelon Frosé

Hey Team! It’s Food Month here at WORKKPARTY, and we have a lot of delicious recipes and posts planned for you! First up: Watermelon Frosé! Technically yesterday, August 3rd, was Watermelon Day, but for me every summer day is always Watermelon Day. FUN FACT: Watermelon is my favorite fruit! DOUBLE FUN FACT: TY’s favorite fruit is pineapple.

The recipe for Watermelon Frosé is barely a recipe; you gather the ingredients and just blend it all together. You’ve probably seen Frosé everywhere...or maybe I am the only one getting messages from Refinery29, Buzzfeed, and Popsugar. Frosé is literally frozen Rosé, blended. We decided to celebrate the watermelon by throwing it into the mix. This recipe can be adapted in a lot of ways. For instance, use strawberries instead of watermelon, or instead of Rosé, freeze the watermelon, blend it, then pour in tequila and triple sec for AMAZING margaritas. Or maybe you have a different idea; do whatever sounds tasty to you!

BTW: This is the WP She Cave, my makeshift DIY den. There may or may not be more video content filmed here very soon. I’d like to give a big shout out to my pseudo mother-in-law, Missy—she was the hand model in the photos. Also shout out to McLellan, the huge ram head hanging in the back. You don’t need a stuffed animal head to enjoy drinking these, but he didn’t hurt. Or at least... he doesn’t hurt anymore?RIP McClellan. Ummm...ONWARD to the recipe!

RECIPE: Watermelon Frosé

Makes about 6 glasses, or two giant watermelon bowls if you’re greedy like us.


  • 4 cups of Watermelon
  • Rosé (We went with Ruffino, which is dry. Feel free to use other flavors. A lot of people love Summer Water.)
  • Juice of 1-2 Limes to taste
  • Ice
  • Mint as garnish


  1. Pour the Rosé into an ice cube tray or freezer safe container.
  2. Freeze for about 6 hours, or overnight like we did.
  3. Slice up your watermelon and halve your limes. If you have a personal sized watermelon like us, cut it in half and scoop out one side.  Freeze the shell, and it becomes a cool container for your frosé later. BEHOLD, THE WATERMELON BOWL!
  4. Put your watermelon, lime juice, and frozen rosé in a blender, then blend it until you’ve got a slushy texture. Feel free to add ice to get a more solid texture, or more rosé to make it stronger.
  5. Garnish with leftover lime wedges and mint leaves.
  6. Serve immediately, or put it in the freezer to let it harden up a bit more.


Play with Texture | Depending on what you want your end result to be, you may need more frozen Rosé or ice to get a sorbet/Daquiri texture. We were happy with this, coarser texture because it was 103 degrees in Portland that day and the crunchy ice was GLORIOUS. Experiment to get the texture you like.
No alcohol? No problem! | Feel free to omit the rosé and just do ice and coconut water.

These were pretty tasty. Not overly sweet, but very refreshing. How are you celebrating the watermelon? Comment below! The frozen watermelon bowl would make a great smoothie bowl holder. Be on the lookout for more food themed posts this month! TY and I have lots planned.


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