15 Big-Batch Spring Cocktails You Can Make This Summer

1. Watermelon Moscato Slush

6 c. watermelon cubes, seeds removed*
1/4 c. granulated sugar
1 T. freshly squeezed lemon juice
1 c. Moscato {or other slightly sweet white wine}
additional Moscato for serving

Place watermelon cubes in a food processor or blender. Blend until smooth. Place a colander over a large bowl or 9×13-inch glass baking dish. Pour processed watermelon through the strainer to remove the pulp, reserving the strained juice.


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