Image by Steve Brown
Ingredients (6)
- 2 tbsp caster sugar
- 1 cup (250ml) sparkling rosé or fruit juice
- 1/2 yellow peach, stoned, thinly sliced
- 1/2 white nectarine, stoned, thinly sliced
- 50g cherries, halved, pitted
- 1/2 cup mint leaves
Method
- Step 1 Combine the sugar and 1/3 cup (80ml) water in a saucepan over low heat. Cook, stirring, for 1-2 mins or until the sugar dissolves. Remove from heat. Stir in the wine or fruit juice.
- Step 2 Divide the peach, nectarine, cherry and mint among ten ⅓-cup (80ml) iceblock moulds. Pour over the sugar mixture. Insert iceblock sticks. Freeze for 4 hours or until set.