Refreshing Summer Rosé Cocktails

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.