Raspberry Prosecco Slushie
Ingredients
- 300g Asiago Frozen Raspberries
- 200ml Santero Dile Rossini
- 100ml blackcurrant juice
- 2tbsp liquid honey
Method
- Combine all ingredients in a blender jug and pulse until a slushie texture is achieved, without large chunks of frozen fruit swimming around.
- Divide mixture into 2 cocktails glasses and enjoy immediately.