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Cantaloupe Frosé (Frozen Rosé)

Two glasses filled with cantaloupe frosé, garnished with mint and straws. A halved cantaloupe and mint sprigs surround the glasses.
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Recipe At-A-Glance
Vegetarian, Gluten-Free5 minutes
The peak of summer heat calls for cold refreshing cocktails. Enter Cantaloupe Frosé (Frozen Rosé)—so perfectly balanced, you may not even need to add sweetener.

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Summertime here in Indiana can be completely oppressive. The heat is one thing—90-100°F on any given day—but then you add in 90% humidity? Phew. I basically live in the A/C through July and August.

But one great thing that comes out of all that warmth: the best cantaloupes in the whole wide world. Seriously, cantaloupes are a real thing here in Southern Indiana, and when the gettin’ is good, we use those cantaloupes in all kinds of fun and interesting ways. Melon salad? Yes, please. Cucumber Cantaloupe popsicles? Sign me up. And, yup, we even put it into a jam. And now, cantaloupe is getting maybe it’s best starring role yet—Cantaloupe Frosé—AKA: Cantaloupe Frozen Rosé.

Two glasses with straws filled with cantaloupe frosé, garnished with mint. A halved cantaloupe and mint sprigs surround the glasses.

This recipe is supremely simple because it relies on the sweet flavor of in-season melons and the tart and tangy flavor of your favorite rosé wine. It is absolutely the perfect drink for the dog days of summer—especially when you garnish it with fresh and crisp peppermint. It’s so cool and refreshing that I even enjoy it outside on those 90°F/90% days!

This cocktail does take a bit of forethought because you need to freeze your cantaloupe ahead of time. I strongly recommend never using plain water ice cubes in frozen cocktails, because they just water down the flavor! Instead, freeze fruit or cocktail mixers and use those to get the right slushy texture. It’s the same method we used in our Frozen Cucumber Strawberry Margarita recipe too.

Overhead shot of a blender filled with frozen cubes of cantaloupe. Mint sprigs, limes, and a bottle of wine surround the blender.

This recipe does call for a little bit of sweetener (2 tablespoons of honey) because the rosé wine I like tends to be a little on the drier side, but if you have super sweet melons and enjoy a sweet rosé, you can easily make this cocktail without a speck of added sugar. Enjoy!

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Two glasses filled with cantaloupe frosé, garnished with mint and straws. A halved cantaloupe and mint sprigs surround the glasses.

Cantaloupe Frosé (Frozen Rosé)


  • Author: Cassie Johnston
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4-6 drinks 1x

Description

The peak of summer heat calls for cold refreshing cocktails. Enter Cantaloupe Frosé (Frozen Rosé)—so perfectly balanced, you may not even need to add sweetener.


Scale

Ingredients

  • 1 medium size cantaloupe, seeds and rind removed, cut into chunks, and frozen until solid
  • Juice of one lime
  • 04 tablespoons of honey, to taste, depending on the sweetness of your melon and wine
  • 1 750mL bottle of your favorite rosé wine
  • Fresh mint sprigs for garnish

Instructions

  1. Combine the cantaloupe, lime juice, honey, and rosé in the carafe of a large, powerful blender. Blend on high until very smooth.
  2. Pour into glasses and garnish with mint.
  • Category: Drinks
  • Method: Blending
  • Cuisine: American

Keywords: drinks, cocktails, gluten-free, vegetarian, cantaloupe

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Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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