Issue link: https://maltatoday.uberflip.com/i/859132
maltatoday, WEDNESDAY, 9 AUGUST 2017 14 Food Granitas for grown ups When it's so hot outside and you want a cheeky, little drink, what better way than to enjoy the frozen kind whilst dipping in and out of the pool. The kids love their frozen granitas, so why shouldn't the grown ups? Get these in the freezer to prepare for the weekend ahead. We love local fruit. Peaches and basil go great together, even more so when you add some sweet bubbly. Make sure you make large batches of this one because everyone's going to want a second. And a third. And a fourth… Ingedients • 4 peaches • 4 nectarines • ½ cup fresh basil • 2 cups sweet sparkling wine • 2-3 cups ice Method 1. Cut the peaches and the nectarines in half and remove the pits. 2. Cut into cubes and place in a blend with the basil and a little bit of water to loosen. 3. Pass through a fine sieve and chill in the fridge until ready to use. 4. Place the peach puree and the ice in a blender and blend until combined. 5. Serve in chilled glasses topped with sparkling wine. 6. Garnish with basil leaves. Watermelon, limoncello and prosecco slushies Watermelon and lemonade slushies are all the rage these days. Make these a little more grown up with limoncello and prosecco for that extra bit of a kick. Ingedients • 4 cups watermelon, cubed • 1 cup ice • 1 tbsp sugar • ¾ cup limoncello • ¾ cup prosecco • Garnish • Lemon slices • Mint leaves Method 1. Freeze the watermelon cubes for at least 2 hours. More if you like. 2. Place the frozen watermelon and the remaining ingredients, aside from the prosecco, in the blender and blend until smooth. 3. Serve in chilled glasses, topped with prosecco. 4. Garnish with slices of lemon and sprigs of mint. Peach, basil and bubbles Rosé has a reputation for being a poolside favourite. Make this even more elegant by adding lavender syrup and freezing into a delicious slushie. You'll find the boys are quite happy to sip on these girly cocktails! Ingedients • 1 bottle rosé • 1 cup water • 1 cup sugar • 1 tbsp dried lavender • 3 cups ice cubes • Sprigs lavender Method 1. To make the lavender syrup place the water sugar and lavender in a saucepan and bring to the boil until the sugar dissolves. 2. Remove from the heat and allow to steep for 30 mins. 3. Pass through a sieve to remove the bits of lavender and place in an airtight container in the fridge for up to two weeks. 4. To make the slushies, pour the wine into ice cube trays and freeze for at least 2 hours until firm. 5. Place the frozen wine, the ice cubes and 4 tbsp of the lavender syrup into a blender and blend. 6. Pour into chilled flutes and garnish with lavender sprigs. Frosé and lavender slushie