The next time you have guests over be creative and serve this lemon, honey and white wine slushy. Your guests will be so impressed!

SERVES 10 // COOK TIME 10 min          

INGREDIENTS
1 bottle white wine
2 cups ice
⅓ cup honey
Zest and juice of 1 lemon, plus slices to garnish
Thyme sprigs, to garnish

METHOD
1. Combine the wine, ice, honey and lemon in a food processor, and blend to a slushy consistency.
2. Spoon into glasses, and garnish with thyme sprigs and lemon slices. Serve immediately.

Tequila and thyme are no doubt a match made in heaven! Fresh and bursting with flavour, this thyme and tequila lemonade is the ultimate sundowner.

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Friday night calls for something fresh and fruity! For those who enjoy more bitter flavours, these grapefruit spritzers are a fresh summer option.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
3 grapefruits, peeled and segmented, plus extra to serve
1L sparkling water
1 cup white wine
2 cups ice

METHOD
1. Blend the grapefruit and strain through a fine sieve.
2. Pour grapefruit juice into a jug with water and wine.
3. Serve with lots of ice and a wedge of grapefruit.

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

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This refreshing lemon spritz is the perfect sundowner. For a more potent batch, fuse the wine, herbs and juice overnight.

SERVES 8 // COOKING TIME 10 min

INGREDIENTS
3 cups white wine
4 tbsp honey
Handful sage leaves
2 lemons, zest and juice
4 cups soda water
2 cups ice

METHOD
1. Pour the wine into a jug. Mix in the honey, sage leaves, and lemon zest and juice. Allow to stand for 30 minutes to infuse.
2. Add the soda water and ice to the jug, then pour into glasses to serve.

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We’re reinventing the wine cocktail in a big way (and right in time for the warmer weather!) by turning them into gourmet slushies! Berries are coming into season and they pair perfectly with vanilla and a glass of robust red. Introducing our amazing Merlot slushies!

SERVES 4 // COOKING TIME 60 min

INGREDIENTS
1 bottle Merlot
¾ cup sugar
⅓ cup blackberries, plus to garnish
1 vanilla pod

METHOD
1. Heat ½ cup Merlot, sugar and blackberries in a pot over medium heat.
2. Use a knife to scrape all the seeds out from inside the vanilla pod, and add to the Merlot mixture.
3. Bring to a boil and cook, stirring frequently, until the berries have disintegrated. Reduce the heat if it threatens to boil over.
4. Remove from the heat and add the rest of the Merlot. Pour into ice cube trays and place into the freezer overnight.
5. Place the ice in a food processor and blend to a slushy consistency.
6. Spoon into glasses, garnish with some fresh berries and raspberries, and enjoy immediately!

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Cocktails are forever. They are even for winter. And these frosty frozen cocktails of ours are worth their weight in gold. Serve them up the next time you have people over. Or, you know, just treat yo’ self!

Berry sorbet floats

MAKES 4 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
3 cups mixed berries
¼ cup condensed milk
Sparkling wine, to top-up

METHOD
1. Blitz the berries and condensed milk. Freeze for about 4 hours, until firm enough to scoop.
2. Place 2 scoops each in 4 glasses.
3. Top-up with sparkling wine and garnish with extra berries.

Pineapple daiquiris

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
1½ cups pineapple chunks, frozen
1½ cups ice
135 ml light rum
100 ml fresh lime juice
65 ml simple syrup
Dark rum, to top-up (optional)

METHOD
1. Place all ingredients, except the dark rum, in a blender and blitz.
2. Divide the mixture between 4 glasses.
3. Top-up with dark rum, if using, and garnish with extra pineapple.

The post Two frozen cocktails you won’t be able to resist appeared first on MyKitchen.