Frose & Froseco Recipes

Frosé and Frosecco

Begin this recipe 1 day ahead

Ingredients

Berry and Apple Frosé

(makes 1.5L)

750ml rosé.

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

(makes 1.5L)

750ml prosecco.

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.

Sugar Syrup

1 cup (220g) caster sugar.

1 cup (250mL) water.

 

Berry and Apple Frose + Pineapple Frosecco
Recipe/Photography supplied by Vogue Living.

Method

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.

 

Making Frose & Frosecco with Vitamix
Recipe/Photography supplied by Vogue Living.

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.

Using the Vitamix to make Frose & Frosecco in the Vitamix
Recipe/Photography supplied by Vogue Living.