A frozen cocktail made with bold sparkling wine and pomegranate is the what you need in your life for cocktail hour this week. Gather your friends and waste no time in whipping up our champagne and pomegranate slushy to ring in the weekend.

SERVES 8 // COOKING TIME 20 min, plus overnight

INGREDIENTS
1¼ cups sugar
1 pomegranate
1 bottle dry rosé sparkling wine
Lavender sprigs, to garnish

METHOD
1. Heat the sugar, 1½ cups water and half the pomegranate rubies in a pot over medium heat. Bring to the boil and cook for about 3 minutes, until syrupy
2. Strain the syrup through a fine sieve, pushing the rubies with the back of a spoon to get as much juice as possible. Set aside to cool completely.
3. Add the sparkling wine and ¼ cup cold water. Pour into ice cube trays and place in the freezer overnight.
4. To serve, place the ice cubes in a food processor and blend to a slushy consistency. Spoon into glasses, garnish with remaining pomegranate rubies and lavender sprigs. Serve immediately.

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