Make your berry ice cubes up to a week ahead of the occasion and you’ll have a fuss-free cheat’s cocktail, ready to go when you are.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Sparkling rosé with berry ice cubes
BERRY ICE CUBES
- berries of choice (we used strawberries and blueberries)
- 500ml (2 cups) berry juice of choice (we used strawberry juice)
- 1 x 750ml bottle sparkling rosé
For the berry ice cubes, add the berries to 2 ice trays, then pour the juice over the berries and freeze to form ice cubes, at least 4 hours.
To serve, add ice cubes to Champagne flutes or coupes, top up the glasses with sparkling rosé and serve immediately.