Frosé season is here, and this Ninja Creami watermelon basil frosé is the only recipe you need. Just 3 ingredients (fresh watermelon, rosé, and basil) come together to make the perfect wine slushy. It’s refreshing, easy, and tastes like summer in a glass.
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Frosé has been so trendy the past few years, and for good reason. It’s a frozen rosé slushy that’s perfect for summer parties, brunches, or just a relaxing afternoon at home. This Ninja Creami version is one of the easiest ways to make frosé because the machine does all of the work to get you that perfect slushy texture every time.
Adding fresh basil to a watermelon frosé might sound a little weird, but it’s such a good combination. Watermelon and basil are one of those classic flavor pairings that just works because the basil adds a super fresh basil flavor that goes really well with the fresh watermelon. Just 3 large basil leaves are enough to flavor the entire pint without it tasting like an herb garden.
The rosé you pick really matters in this recipe because there is no added sugar. Rosé varies a LOT depending on the brand and type; some are super dry, and some are really sweet. I recommend going with a sweeter variety so the frosé has a balanced, refreshing flavor. If you only have a dry rosé, you can add a little sweetener to taste before freezing.
One thing that makes this recipe different from most Ninja Creami recipes is that you need to thaw the pint for 15 to 20 minutes on the counter before processing. This is because we are going for that slushy frosé texture instead of a thick, scoopable ice cream. If you process it without thawing, it’ll still work, but it’ll be really thick and hard to drink.
Make sure to freeze the mixture IMMEDIATELY after blending. If you let it sit on the counter or even in the refrigerator for a while, the watermelon will start to separate from the rosé, and you’ll end up with a layer of pink water on top and watermelon pulp on the bottom. Just blend, pour into the pint, and put it straight into the freezer for the best results.
Tips for making Ninja Creami Watermelon Basil Frosé
Rosé is a pink wine that gets its color from grape skins being left on during part of the winemaking process. The flavor varies a lot from brand to brand and can be very dry or very sweet. For this recipe, I recommend a sweeter variety since there’s no added sugar.
Freeze the mixture for a full 24 hours to make sure it’s completely solid throughout the entire pint. For this recipe, since we want a slushy texture, you’ll need to thaw the pint for 15 to 20 minutes on the counter before processing. If you process right away, it’ll work but it’ll be hard to drink and you may need a spoon.
Fresh watermelon gives you the best flavor in this frosé, but thawed frozen watermelon works too in a pinch. Just make sure it’s completely thawed before blending so it incorporates smoothly with the rosé.
You can use any wine you like, but the flavor and color will change quite a bit depending on what you choose. White wine will give you a lighter pink color from the watermelon, and red wine will give you a much deeper red color and a totally different flavor.
Watermelon is mostly water, so when it sits with the rosé, it starts to separate out and you’ll end up with watermelon pulp on the bottom and pink liquid on top. Freezing right away locks everything in place so you get an even frosé from top to bottom.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Watermelon: Use fresh seedless watermelon for the easiest prep, and if your watermelon has seeds, just be sure to remove all of them before blending.
- Rosé: The flavor of rosé varies a lot from brand to brand, so use one that you like the taste of and lean toward a sweeter variety since there’s no added sugar in the recipe.
- Fresh Basil: Fresh basil is a must in this recipe, do NOT use dried basil since the flavor and texture will be completely off.
Directions for Making the Ice Cream Mixture
- Pour the watermelon and basil into a small blender and blend together until combined. Stir in the Rosé. Pour the mixture into the Ninja Creami pint container.
- Freeze IMMEDIATELY on a level surface for 24 hours. If you don’t freeze immediately, the watermelon will separate in the container. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Allow the pint to thaw on the counter for 15-20 minutes and then place the pint container into the outer bowl of the Ninja Creami and then process on “SORBET.”
- If the sorbet is dry or crumbly looking (like sand), pour in a tablespoon or two of Rosé and then re-spin. You may have to repeat this process a couple of times.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Watermelon Basil Frosé
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
- 1 Cup (152 g) Watermelon (Fresh- cut into chunks and seeds removed)
- 8 Fluid Ounces (236 ⅗ ml) Rosé
- 3 (3) Basil Leaves (Fresh-Large)
Instructions
Make the Ice Cream Mixture
- Pour the watermelon and basil into a small blender and blend together until combined. Stir in the Rosé. Pour the mixture into the Ninja Creami pint container.
- Freeze IMMEDIATELY on a level surface for 24 hours. If you don't freeze immediately, the watermelon will separate in the container. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Allow the pint to thaw on the counter for 15-20 minutes and then place the pint container into the outer bowl of the Ninja Creami and then process on "SORBET."
- If the sorbet is dry or crumbly looking (like sand), pour in a tablespoon or two of Rosé and then re-spin. You may have to repeat this process a couple of times.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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