Frosé and lavender slushie
Rosé has a reputation for being a poolside favourite. Make this even more elegant by adding lavender syrup and freezing into a delicious slushie. You’ll find the boys are quite happy to sip on these girly cocktails!
Rachel Zammit Cutajar
Ingredients
- 1 bottle rosé
- 1 cup water
- 1 cup sugar
- 1 tbsp dried lavender
- 3 cups ice cubes
- Sprigs lavender
Method
To make the lavender syrup place the water sugar and lavender in a saucepan and bring to the boil until the sugar dissolves.
Remove from the heat and allow to steep for 30 mins.
Pass through a sieve to remove the bits of lavender and place in an airtight container in the fridge for up to two weeks.
To make the slushies, pour the wine into ice cube trays and freeze for at least 2 hours until firm.
Place the frozen wine, the ice cubes and 4 tbsp of the lavender syrup into a blender and blend.
Pour into chilled flutes and garnish with lavender sprigs.
This recipe first appeared on Gourmet Today, August, 2016.
