Frozen berry margarita and basil peach bellinis

Raise a glass to these easy-to-make cocktails. From frozen margaritas to punchy bellinis, we’ve got you covered!

Less than 30 minutes (plus chilling time)

Serves 6-8 


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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
  • mint leaves 
  • ½ bag (500g) PnP frozen red berries  
  • Lemony water and a mix of saltsugar and lime zest (optional)
  • Lime wedges or berries, for serving


Basil peach bellinis:

  • 1 cup (250ml) each water and sugar
  • 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



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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