aperol spritz frosé

- ½ cup (125ml) lemon cordial
 - 750ml rosé wine
 - 4 cups ice cubes
 - ½ cup (125ml) Aperol
 - micro (baby) mint leaves, to serve
 
- Place the cordial and 2 cups (500ml) of the wine in a large jug and mix to combine. Pour into a 20cm x 30cm metal slice tin and freeze for 4 hours or until frozen.
 - In two batches, place the frozen wine mixture, ice and remaining wine in a blender and blend until smooth. Divide between glasses, pour over the Aperol and top with mint to serve. Serves 6
 
Photography: Chris Court
        


          
            