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
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