Pomegranate frozé

Pomegranate frozé

Your favourite rosé just got a whole lot cooler

Makes 4

1 bottle rosé
60 ml water
60 ml sugar
100 ml pomegranate juice
100 ml pomegranate rubies, plus extra to garnish

1. The night before, pour the rosé into a ziplock bag and place in the freezer. (It’s easier to get it out of a bag than a solid container, once frozen.)
2. To make simple syrup, heat the water and sugar in a small pot until hot, but not boiling. Cook, stirring, until the sugar dissolves, about 1–2 minutes. Remove from the heat and allow to cool fully before using.
3. Place the frozen wine, 80 ml cooled syrup, pomegranate juice and pomegranate rubies in a blender. Blend to form a thick slushy.
4. Serve garnished with pomegranate rubies.

Recipe & styling: Amerae Vercueil; Stylist’s assistant: Jana du Plessis; Photography: andreas eiselen/HMimages.co.za

Article written by