Labor Day weekend poolside hangouts call for something refreshing and frozen. Chef Sarah Simms Hendrix combined two of everybody’s favorite seasonal flavors to create a boozy summer cool down.
Drunken Watermelon Popsicles:
1. Clean outside of watermelon. Dry. Cut in half lengthwise, and then cut those halves in half again. Slice each quarter into one-and-a-half-inch-thick triangular wedges.
2. Skewer each wedge from rind towards the tip.
3. Place all wedges in large bowl (tip down), and pour bottle of Cocomero rosé over wedges. Let soak for 10 minutes. Work in batches until all watermelon is soaked through.
4. Remove wedges from rosé, and lay flat on sheet tray lined with wax paper. Place layer of wax paper between each layer, and freeze for 24 hours before enjoying. Drunken popsicles last up to three weeks in the freezer.