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Refreshing Rosé Recipes Perfect for Summer Soirees

“It’s hot. Damn hot.” This movie quote from Good morning, Vietnam rings through my head at the start of each sweltering summer season. It’s as though I forget from year-to-year that the more relaxed pace of longer lazy days and balmy evenings are accompanied by blazing hot sun and thick humid air.

To make these warmer temperatures a bit more tolerable, the folks at HelloFresh–the super convenient and tasty meal kit and wine club service–have come up with refreshing summer recipes with a summer essential, Rosé, to make a watermelon-induced frozé, sangria ice cubes, and dressed-up jello shots you’ll want to have on display at your next soiree.


Watermelon Frozé


1 Bottle Rosé

2 Cups Watermelon

1/2 Cup Fresh Lime Juice

1/4 Cup Aperol

2 Ounces Agave Syrup

Mint, for garnish


  1. Pour Rosé into an ice cube tray and freeze six hours (or overnight).
  2. Combine (almost) frozen Rosé, watermelon, lime juice, Aperol, and agave syrup in a blender. Blend until smooth.
  3. Place blender in freezer until cocktail thickens up, about 30 minutes.
  4. Blend another 30 seconds, then pour and serve with a garnish of mint and watermelon.

Sangria Ice Cubes


2 Cups Rosé

1/4 Cup Coconut Water
1/4 Cup Triple Sec
1 Lemon
1 Orange
1 Lime
Raspberries, Blueberries, and Blackberries


  1. Combine Rosé, coconut water, and triple sec. Mix well to combine.
  2. Slice lemon, orange, lime, and kiwi into pieces tiny enough to fit into an ice cube tray.
  3. Arrange fruit in the tray in whatever pattern you’d like (a rainbow gradient would be beautiful!). Fill ice tray with wine mixture, then freeze overnight.
  4. Top with leftover Rosé and soda water.

Rosé Jello Shots

8 1/2 Ounces Rosé
1 1/2 Ounces Fresh Lime Juice
4 Ounces Grenadine
2 Envelopes Unflavored Gelatin
2 Ounces Citron Vodka
White Cake Pearls


  1. Lightly spray ice cube tray with nonstick cooking spray.
  2. In a small saucepan, combine rosé, lime juice, and grenadine over medium heat. Stir in gelatin and consistently mix until gelatin dissolves, 3-5 minutes. Remove from heat and add vodka.
  3. Pour liquid into ice cube tray and refrigerate until completely set, 4 hours (or overnight).
  4. Remove jello shots from mold and sprinkle with white cake pearls. Refrigerate until ready to serve.
Nicole Carbon

Nicole Carbon

Nicole Carbon is the Editor-In-Chief of VODA Magazine. She is based in beautiful Sarasota, FL. For over a decade, she has been writing for both print and online media outlets about food, wine, travel, and other lifestyle-related finds. She received her Level 2 Award in Wines certification from the Wine and Spirits Education Trust (WSET) and writes a monthly wine column in the Venice Gondolier Sun. She contributes to Edible Sarasota, writes a health and wellness blog, and various feature articles and content for other media outlets. Previously, she wrote two magazine columns titled “A Girl Walks Into a Bar,” and “Inside the Kitchen.” Her work has appeared in the Austin American Statesman, Austin MD, Austin Monthly, Austin Woman, Austin Man, Citysearch Austin and Los Angeles, CultureMap.com, JetBlue’s blog, SRQ Magazine, and the list goes on. She has also made TV appearances on local NBC and Fox news affiliates as well as Cooking Channel’s Eat Street.

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