Put summer fruit firmly in the spotlight with these must-try tipples. GRILLING nectarines for the stone fruit slushie adds rich honey notes – a dreamy match with dark rum
FROZEN LIMONATA, RASPBERRY & LIMONCELLO SLUSHIE
SERVES 4-6
500g frozen raspberries
160ml limoncello
1 cup (250ml) limonata (Italian lemon mineral water)
Lemon zest, to serve
Chill serving glasses in the freezer for at least 30 minutes before serving.
Place raspberries, limoncello and limonata in a food processor and whiz until smooth and creamy.
Spoon into serving glasses and top with lemon zest. Serve immediately.
NOTE: You can freeze any remaining slushie for 5 hours, then spoon into chilled glasses to enjoy as a sorbet.
POMEGRANATE & ROSE PROSECCO SPRITZER
MAKES 4 CUPS (1L)
Begin this recipe at least 3 hours ahead.
½ cup loosely packed edible fresh and dried rose petals
Juice and seeds of 1 pomegranate
1 tbs rosewater
1 cup (250ml) soda water, chilled
3 cups (750ml) prosecco or sparkling white wine, chilled
Place rose petals in an ice-cube tray, cover with water and freeze for 3 hours or until frozen.
Combine pomegranate
