Drinks, food

A frozen berry cocktail with Rosé MCC

Toby Murphy


500g strawberries 500g watermelon 1 cup water 1t ground pink peppercorns 1t ground rainbow peppercorns castor sugar, to taste rosé MCC ½ cucumber, thinly sliced 8 frozen strawberries


Blitz the strawberries and watermelon in a blender until liquid. Stir through the water and pepper and adjust the sweetness to taste with the sugar. Freeze for at least two hours, stirring with a fork every 30 minutes or so to break up the ice crystals. Refreeze for another 4 hours or until set solid. Flake the ice with a fork and spoon the granita into flutes. Top with the MCC and garnish with cucumber slices and frozen strawberries. SERVES 6-8   Originally published in HL October 2016.