Combine one 750-ml bottle chilled dry rose, 2 cups cubed watermelon, 1 cup grapefruit soda, 1/3 cup elderflower liqueur, 2 tablespoons superfine sugar and 1/4 teaspoon salt in a blender; puree until smooth. Strain through a fine-mesh sieve, then churn in an ice cream maker until thick and slushy.
Photograph by Levi Brown
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