Rose, pink pepper and Champagne slush

August 30, 2017 (Last Updated: August 2, 2019)
Rose, pink pepper and champagne slush

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.

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