This frozen watermelon jalapeno bellini recipe is what any summer weekend calls for! Frozen watermelon is mixed with fresh jalapeno, lime juice and sparkling wine, and a sprinkle of coconut sugar for a cool refreshing cocktail that’s the perfect amount of sweet with a spicy finish!
I don’t know about you but for those of us on East Coast time, it’s 4pm on Friday afternoon.
It’s the middle of July.
And I am in Georgia.
It’s hot out.
It’s frozen cocktail time.
And just in time for you to pop by the grocery store on your way home if you don’t have all of the ingredients for this recipe.
I have to admit.
I just made a pitcher of this frozen watermelon jalapeno bellini recipe, photographed it, and am now sitting at my computer typing this post up with my second glass of this refreshing drink in my hand (don’t believe me… check out my Snapchat @J.Trogstad).
And i’m not apologizing about it (except if my grammar gets worse and worse as this post goes on…. sorry about that…. silly sparkling wine!)
I’ve never been afraid to admit that I like the easy way of doing things. Y’all, this recipe couldn’t be any easier! Toss in your frozen watermelon (or if you can’t wait for it to freeze, use a chilled watermelon and just know that it will be less of a frozen slush consistency when you are done), your sparkling wine (or sparkling grape juice for a tasty mocktail!), fresh jalapeno (or nix the spicy pepper all together if spiciness offends you), and a spoonful of coconut sugar.
- 4 cups seedless watermelon, cubed and frozen
- 1/2 in jalapeno, deseeded (unless you like it really hot, then keep 'em )
- 1.5 cups sparkling wine, chilled
- lime juice of 1/2 lime
- 2 TBSP coconut sugar, or the sugar of your choice
- In a blender, blend all ingredients together until smooth and delicious.
- Garnish with fun summer-y things and enjoy y'all!
Nutrition Information:Yield: 2 Serving Size: 2 Servings
Amount Per Serving:Calories: 219 Fiber: 1g Sugar: 29g
Bless Her Heart Y’all does not condone underage drinking. Please keep this a 21 and over beverage, k-thanks!