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.



Originally published in HL October 2016.