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See over the page for recipes.

Watermelon peach frosé

Serves 6. Prep 10 minutes, plus overnight freezing. Equipment Tray; blender; Champagne coupes or margarita glasses.

• 750g chopped seedless watermelon
• 2 peaches, stones removed, roughly chopped
• 750ml bottle rose
• 1 tsp rosewater
• 2-3 passionfruit, to serve (optional)

1 Arrange watermelon and peaches on a tray. Freeze overnight.

2 Place frozen fruit in a blender with rosé and rosewater. Blend until smooth.

3 Divide between glasses. Serve with passionfruit on top, if desired.

Rosé sangria

Serves 7. Prep 10 minutes, plus chilling. Equipment Large jug; tumbler glasses.

• 750ml bottle rose, chilled• ¼ cup brandy• 2 Tbsp• 2 x 125g punnets raspberries• 250g punnet strawberries, quartered (or halved if small)• 2 cups soda water, chilled• 2 Tbsp lemon juice