MAKE MY DAY, FROSE

WA­TER­MELON AND STRAW­BERRY FROSE

The Queensland Times - - WEEKEND -

Serves 12

IN­GRE­DI­ENTS

1kg seed­less wa­ter­melon flesh 500g straw­ber­ries, hulled

1 x 750ml bot­tle rose wine 100ml peach schnapps

METHOD

Blitz the wa­ter­melon and straw­ber­ries in a blender for a few min­utes un­til su­per smooth. Strain the juice into a bowl and add the wine and schnapps.

Trans­fer the mix into shal­low plas­tic ice cube trays and freeze overnight. Use a blender to blitz the frozen cubes. Pour into chilled glasses and serve.

Recipe from Chefs Host Christ­mas Too by Dar­ren Purch­ese, pub­lished by Hardie Grant Books $29.99 and avail­able in stores na­tion­ally.

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