Less than 30 minutes (plus chilling time)
Serves 6-8
Share
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
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:
- Heat water and sugar, stirring until sugar dissolves to make a syrup.
- Combine cooled syrup, tequila, triple sec, lime or lemon juice and mint leaves in a blender.
- Add berries and blitz until smooth.
- Freeze until serving, for up to 2 hours.
- Dip the rims of 6-8 glasses in lemony water, then in a salt mixture, if using.
- Fill with margarita mixture and garnish with lime wedges or berries.
Basil peach bellinis:
- Heat water and sugar, stirring until sugar dissolves to make a syrup.
- Add basil leaves and vanilla seed paste and remove from heat.
- Cool to room temperature, then strain.
- Blitz syrup and stone fruit in a blender until smooth.
- Divide purée between 6-8 glasses and top with prosecco or brut sparkling wine, stirring lightly before serving.
- Garnish with stone fruit and basil.