Give your New Year’s Eve celebrations a fruity kick with a pretty-to-look at and delicious-to-sip sparkling cocktail. This is one of those silly-easy recipes with a high success factor; just remember to plan ahead and freeze the fruit at least 4-6 hours before serving.
If there are going to be kids at the party, keep some of the fruit slush ‘sparkle-free’ and let them share in the festivities. Just beware: this fruit combination is so good you may have kids and grown ups alike returning with that ‘more please’ look on their faces. And you know you don’t want to be running to the shops last-minute! 😉
serves 6 margarita glasses, or 8-10 champagne flutes
- 6 cling peaches
- 6 dessert peaches
- 2 large mangos
- peach slivers and fresh mint to garnish
- Peel the fruit and chop into large chunks.
- Add to a blender and blend until smooth. Do this in batches if your blender jug is small.
- Pour your fruity pulp into a freezer-friendly container and freeze until it reaches a thick ice cream consistency*.
- Scoop into glasses, pour Sparkling Sauvignon Blanc over the top, and serve with slivers of fresh fruit and a mint leaf.
How long you freeze it for depends on your freezer and the size of the container. Our fruit slush was 2 cm deep and took 5 hours to gain a lovely consistency.
If you’re ready to serve and you find it has frozen solid, cut it into chunks and blend it again, adding a small drizzle of water or juice if necessary to help the blender do it’s work.