Watermelon Lavender Frosé

[nverland]

Watermelon Lavender Frosé
makes four

FOR THE LAVENDER SYRUP
2 tablespoons dried lavender flowers
1/2 cup granulated sugar
1/2 cup filtered water

Cook’s Note: Always make sure you are using “food grade” or culinary lavender.

Combine flowers, sugar, and water in a 2-quart saucepan and place over medium high heat.
Heat, stirring often, until the sugar has dissolved and the syrup is simmering. Remove from heat and allow to cool for 30 minutes.
Strain the syrup and transfer to a small jar.

Cook’s Note: Syrup can be made up to several days in advance if stored in the refrigerator.

FOR THE FROSE
750 ml bottle semi-sweet Rosé
4 cups fresh watermelon, cubed
prepared lavender syrup
special equipment: ice cube trays

Pour the Rosé into 3 ice cube trays and freeze for 6-8 hours; until solid.
Spread the cubed watermelon evenly over the surface of a small baking sheet lined with parchment and freeze until solid; about 3 hours.
Approximately 15 minutes before you plan on serving your Frosé, remove the watermelon from the freezer and allow to sit at room temperature until it has softened slightly. This will help the melon to blend more smoothly.
In the base of your blender combine frozen Rosé cubes, frozen watermelon, and 8-12 tablespoons of the prepared lavender syrup.
I suggest beginning with 8 tablespoons and adjusting to taste.
Blend until very smooth, then pour into glasses and serve immediately.