• This is the perfect drink to celebrate spring!

    Recipe and styling by Jacques Erasmus

    Photograph by Myburgh du Plessis

    Rose, pink pepper and Champagne slush

    Serves: 6
    Cooking Time: 10 mins


    • 50 ice cubes
    • 450ml Champagne or sparkling wine, chilled
    • 200ml rose syrup (available from speciality stores) + extra, if needed
    • 5ml (1 tsp) pink peppercorns + extra, to garnish
    • pinch salt
    • 15ml (1 tbsp) lemon juice
    • 2 garden roses (organic and unsprayed), petals removed



    Place all the ingredients in a liquidiser and blend until smooth. Add more rose syrup to adjust the sweetness.


    Spoon into glasses and serve immediately, garnished with pink peppercorns.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com