Spring Races 🐎 are in full swing right now in Melbourne and I can’t think of better way to enjoy them than with my ‘FILLY FROSE’

Recipe:

1 bottle Port Phillip Estate Salasso Rose 2017
1/2 Caster Sugar
1/2 Cup Water
230 Grams Strawberries (hulled and sliced)
90ml @vantageaustralia
30ml Lemon Juice

How to:
Pour Rose into a flat tray and freeze for at least 6 hours (or up to a week). It won’t freeze completely.

To create the syrup, dissolve the sugar in boiling water and add the strawberries and reduce to a very low simmer for 20 minutes. Allow to cool and strain the syrup into a steralised jar and refrigerate. .

Place all ingredients in a high speed blender and whiz on medium speed until combined.

Serve with edible flowers.

Giddy Up!

Photography ©️ @the_margarita_mum .