Frosé cocktail recipe

Chill out with rose and raspberry slushies!

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Preparation time: 15 mins plus overnight freezing

Cooking time: 5 mins

Serves 4

750ml South Point Estate Rose

1/4 cup caster sugar

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1/4 cup frozen raspberries

1 cup crushed ice cubes

Strawberries and lemon slices, to serve

Step 1 Pour rose into a plastic container and freeze for 6 hours or overnight (it won’t freeze completely.)

Step 2 Meanwhile, put sugar, frozen raspberries and 60ml water in a small saucepan over a high heat. Bring to the boil then set aside to cool completely. Strain and chill in fridge for 2 hours or overnight.

Step 3 Put frozen rose, sugar mixture and ice in a blender. Process until smooth. Divide among 4 glasses. Serve with strawberry and lemon slice.

*(Credit: Andre Martin)* *(Credit: Andre Martin)*

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