Cocomero Watermelon Frosé Recipe

Category: Drink

It’s going to be a beautiful day. The sun is shining and Cocomero rosé - which translates to watermelon in Italian - is available just in time for National Watermelon Day. Pretty much the perfect excuse to gather your friends and celebrate, don’t you think?

What would make this day even better? This watermelon frosé recipe from Let Me Eat Cake. Scroll down to learn how we - along with our friends at JoyBird - gave Nastassia of LMEC the ultimate summertime rosé challenge.

MEET NASTASSIA: Connoisseur of all things sweet

When we found out JoyBird was helping Nastassia Johnson re-create her living room feat. custom blush pink furniture (Winc translation: rosé themed living room) we immediately had to know more.

Some fun facts we learned:

Let Me Eat Cake is the name of her blog and Instagram, and details all of her sweet food obsessions. Her bio even begins with “I want cake. All day, every day” (us too Nastassia!)

• She ran LA hot spot restaurant’s Joan's on Third and Sotto

• She is the mastermind behind LA’s first Filipino food truck

• Nastassia loves rosé so much that she customized Joybird’s Eliot chair and Winslow sofa in Royale Blush to create rosé vibes year-round  – our kind of gal!

Safe to say, she knows what she’s talking about when it comes to both yummy food and the LA community, so we knew she would be game for a challenge!



Create an epic wine pairing for Cocomero’s launch. A crowd-pleaser that our wine club members can easily re-create - and something that will stand out in a crowd.




Cocomero, a California rosé with Italian roots, is juicy, refreshing and inspired by the summer treat of choice in Italy, Cocomero a.k.a. watermelon. Nastassia not only created the perfect pairing, but created it out of the wine itself (bonus points!) Tapping into the frosé summer trend, she created one with a watermelon slushie twist.


1 bottle of Cocomero rose (order here)
1 cup watermelon juice
1/4 simple syrup
1/2 of a lime juiced
1 cup ice cubes (if more of an icy texture is desired)

Pour the Cocomero rosé into ice cube trays and stick in freezer for at least 6 hours (preferably overnight). Cut watermelon in half and scoop the watermelon into a blender to create juice. Pour into a pitcher and refrigerate until needed.

Create the simple syrup: combine the water and sugar in a small saucepan over medium heat. Stir consistently until dissolved and then refrigerate until needed.

Place the watermelon juice, simple syrup, rosé ice cubes, and lime juice in the blender and combine until creamy. Pour into the halved watermelon and garnish with mint or pour into coupe glasses and garnish with mint.


Crowd-pleasing (check!) – easy to make (check!) – refreshing (check!) … yup, Nastassia hit all of our points and then some. Needless to say, she won our challenge.

Thanks JoyBird and Nastassia for helping create this treat!