Entertaining

Berry and apple rosé and peach and pineapple frosecco

Name: Berry and apple rosé and peach and pineapple frosecco
Yield: 1.5L
Ingredients: 750ml rosé; ⅓ cup (80mL) sugar syrup; 6 (150g) strawberries, chopped; 8-10 (100g) raspberries; 1 small (125g) green apple, thinly sliced; 3 cups (750mL) ice cubes; Lavender, to serve; 750ml prosecco; ⅓ cup (80ml) sugar syrup; 1 small (150g) peach, sliced; 3 cups (450g) ice cubes; Edible flowers, to serve; 1 cup (220g) caster sugar; 1 cup (250mL) water

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1.5L

https://healthimprovements.info/recipes/frose-frosecco/xmptpmrk — Frosé and frosecco

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A sublime frosé is always in style in the warmer months and prosecco is most certainly having its moment in Australia right now – which makes these two gorgeous, seasonal and fruity combinations perfectly on trend for summer parties.

Berry and apple frosé

750ml rosé
⅓ cup (80mL) sugar syrup
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

750ml prosecco
⅓ cup (80ml) sugar syrup
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

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.