Frozen berry margarita and basil peach bellinis

Ingredients:

Frozen berry margarita:

• 1 cup (250ml) each water and sugar 
• 1 cup (250ml) tequila
• ½ cup (125ml) triple sec 
• Juice (125ml) of 4 limes or 2 lemons
• 6 mint leaves 
• ½ bag (500g) PnP frozen red berries  
• Lemony water and a mix of salt, sugar and lime zest (optional)
• Lime wedges or berries, for serving

Basil peach bellinis:

• 1 cup (250ml) each water and sugar
• 6 basil leaves, bruised
•  ½ tsp (3ml) vanilla seed paste (optional)
• 1 punnet (6s) peaches or nectarines, stoned and quartered
• Prosecco or brut sparkling wine 
• Stone fruit and basil, for serving

Method

Frozen berry margarita: 

1. Heat water and sugar, stirring until sugar dissolves to make a syrup. 
2. Combine cooled syrup, tequila, triple sec, lime or lemon juice and mint leaves in a blender.  
3. Add berries and blitz until smooth.  
4. Freeze until serving, for up to 2 hours.  
5. Dip the rims of 6-8 glasses in lemony water, then in a salt mixture, if using.  
6. Fill with margarita mixture and garnish with lime wedges or berries.  

Basil peach bellinis: 

1. Heat water and sugar, stirring until sugar dissolves to make a syrup.  
2. Add basil leaves and vanilla seed paste and remove from heat.  
3. Cool to room temperature, then strain. 
4. Blitz syrup and stone fruit in a blender until smooth.  
5. Divide purée between 6-8 glasses and top with prosecco or brut sparkling wine, stirring lightly before serving. 
6. Garnish with stone fruit and basil.  

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