Begin this recipe 1 day ahead
Berry and Apple Frosé
⅓ cup (80mL) sugar syrup (see recipe below).
6 (150g) strawberries, chopped.
8-10 (100g) raspberries.
1 small (125g) green apple, thinly sliced.
3 cups (750mL) ice cubes.
Lavender, to serve.
Pineapple and Peach Frosecco
⅓ cup (80ml) sugar syrup (see recipe below).
¼ (150g) peeled pineapple, sliced.
1 small (150g) peach, sliced.
3 cups (450g) ice cubes.
Edible flowers, to serve.
1 cup (220g) caster sugar.
1 cup (250mL) water.
1 ▶ Freeze rosé and prosecco overnight in ice trays (alcohol will not freeze all the way through, but this is okay).
2 ▶ For the sugar syrup, place all ingredients in a saucepan over medium heat and stir until sugar dissolves. Increase heat to high, bring to the boil, then set aside to cool. Chill until required.
3 ▶ Place rosé ice cubes in a Vitamix Ascent blender with remaining frosé ingredients and whiz on high for 2 minutes or until slushy. Serve immediately in glasses topped with lavender.
4 ▶ Place prosecco ice cubes in blender with remaining frosecco ingredients and whiz on high for 2 minutes or until slushy. Serve immediately in glasses topped with edible flowers.
Tools of the Trade
You’ll have just as much fun making these delicious concotions as you will drinking them thanks to Vitamix – available at Harvey Norman.