With the hot summer days heading our way, there's no better recipe than the Frozen Rhubarb Picante crafted in partnership with Pritesh Mody.
INGREDIENTS (Makes a Pitcher of 5)
- 2x 250ml Cawston Press Sparkling Rhubarb
- 250ml Tequila
- 25 Fresh or Frozen Raspberries
- 125ml Lemon Juice
- 125ml Sugar Syrup
- 650g Ice Cubes
- 12.5g Deseeded Red Chilli
- Mint for Garnish
METHOD
1. Blend/mix all the ingredients except the Sparkling Rhubarb and Ice
2. Add Ice and continue to blend into a frozen texture (may need to do in batches)
3. Pour into your pitcher.
4. Top with Sparkling Rhubarb
5. Garnish each serving with a sprig of mint!
6. Enjoy!