FES­TIVE DRINKS

COLOUR­FUL COCK­TAILS, GREAT FRIENDS, AND A BEAU­TI­FUL SUN­SET GO HAND IN HAND.

LOSE IT! - - Contents - FOOD ED­I­TOR: JUS­TINE KIGGEN PHO­TO­GRAPHS: LIZA VAN DEVENTER

A cel­e­bra­tion isn’t com­plete with­out a great drink to toast the oc­ca­sion

PROSECCO, BLUE­BERRY & POME­GRAN­ATE COCK­TAIL

SERVES 4 • ¾ cup pome­gran­ate juice • 40g fresh blue­ber­ries • 1 x 750ml bot­tle Prosecco

or sparkling wine 1. Freeze the pome­gran­ate juice in a small, shal­low, freezer-proof con­tainer un­til it is solid, then scrape it with a fork un­til the mix­ture is gran­u­lated. Re­freeze it un­til you need it. 2. Spoon a lit­tle of the pome­gran­ate mix­ture into the base of four fluted glasses, add 2–3 blue­ber­ries and top with Prosecco. 3. To serve: Serve im­me­di­ately with ex­tra blue­ber­ries and the re­main­ing frozen pome­gran­ate juice.

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