Hong Kong heatwave continues!
33°C + for the past 10 days and to continue... Something refreshing and chill is needed.
Let's make some Rosé cocktails with summer berries..... and ice lollies!
PINK SANGRIA (6 - 8 servings)
INGREDIENTS
1 bottle Valdemar Rosado
1 orange (juice)
150ml Rum
300ml Lemonade
1 Grapefruit (cut into chunks or slices)
Handfuls of Raspberry
Handfuls of Blueberry
1 bottle of Mont Charell Brut Clos Vintage
HOW TO MAKE THIS COCKTAIL
1. In a large pitcher, combine the grapefruit chunks, raspberries, blueberries, orange juice, rum, lemonade and Rosado.
2. Stir well, cover with plastic wrap and chill for at least 1 hour.
3. Pour the Rosé sangria with fruits into a chilled glass 70% full, top with Cava, serve and enjoy.
FROSÉ (6 - 8 servings)
INGREDIENTS
1 bottle Valdemar Rosado
3 Lime (juice)
250g Strawberry
50ml simple syrup
HOW TO MAKE THIS COCKTAIL
1. Pour Rosé into a food container and freeze for at least 6 hours until slushy.
2. Cut strawberry in half and freeze for at least 6 hours until frozen.
3. Make simple syrup - Bring equal parts sugar (100g) and water (100ml) to a boil in a saucepan; stirring constantly until the sugar dissolves, remove from heat. Once the syrup is cool, store in a jar bottle and it should last for a month.
4. Scrape Rosé into a blender; add lime juice, frozen strawberries and simple syrup, purée until smooth. Serve it with a chilled glass and enjoy.
ROSÉ ICE LOLLIES
Pour the remaining Frosé into the lolly mould and freeze for another 6 - 8 hours until solid. Homemade lollies are best eaten within 1 week.
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