Watermelon Rosemary Frosé

Prepare the rosemary simple syrup. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add 2 large fresh rosemary sprigs to the syrup, remove from heat, and let steep for 15-20 minutes. Strain the syrup to remove the rosemary and let it cool completely.

Blend the frosé base. In a high-speed blender, combine 4 cups cubed seedless watermelon, the cooled rosemary simple syrup (start with 1/4 cup and add more to taste), 1/4 cup fresh lime juice, and 750ml chilled rosé wine. Blend until completely smooth.

Freeze the mixture. Pour the blended frosé mixture into a shallow freezer-safe dish or a large baking pan. Place it in the freezer for at least 4 hours, or until it reaches a slushy consistency, stirring and scraping with a fork every 30-45 minutes to break up ice crystals and ensure even freezing.

Final blend and serve. Once the mixture is mostly frozen but still pliable (like a thick slush), transfer it back to the blender. Pulse and blend until it reaches your desired smooth, slushy consistency. You may need to add a splash more rosé or water if it's too thick.

Pour the Watermelon Rosemary Frosé into chilled glasses. Garnish each glass with a small fresh rosemary sprig and a thin slice or small wedge of fresh watermelon. Serve immediately.