Making your own cocktails at home can be an easy and fun way to get creative with your drinks. These salted mango and vodka slushies make delicious party starters!

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
5 mangoes, cut and frozen
1 cup ice
2 limes, zested and juiced
½ cup vodka
1 tbsp salt
To serve
4 tbsp sea salt
1 lime, sliced into rounds

METHOD
1. Blend all the ingredients together until smooth.
2. To serve, spoon the thick slushy into a glass, sprinkle with salt and garnish with lime.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

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You can save these lovely watermelon and tequila slushies for a sunny day by the pool. Or you can do what we would do and enjoy their deliciousness no matter the weather!

SERVES 2 // COOKING TIME 2 hours 25 min

INGREDIENTS
4 cups chopped, seeded watermelon
3 tbsp brown sugar
3 tbsp boiling water
¼ cup white tequila
Zest and juice of 2 limes

METHOD
1. Freeze 3 cups of the watermelon. Refrigerate 1 cup.
2. Dissolve the sugar in the water and allow to cool.
3. Blend all the ingredients.
4. Serve garnished with extra watermelon slices and lime zest.

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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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