Frozen Festive Mimosa


  • 1 punnet (750g) nectarines, cut into chunks
  • 1 punnet (750g) plums, cut into chunks
  • 1 punnet (750g) dessert or cling peaches, cut into chunks
  • PnP edible gold or bronze dust, optional
  • 1 bottle (750ml) Steenberg 1682 Chardonnay Cap Classique or any other sparkling wine
  • Strawberries, for serving


  • Blitz nectarines, plums and peaches in a food processor (or using a stick blender) until smooth.
  • Transfer to a freezer-safe container and stir through edible dust, if using.
  • Freeze for at least 1 hour.
  • Scrape mixture using a fork to break up the ice and return to freezer.
  • Repeat this process every hour or so until mixture is completely frozen and has a granita-like consistency.
  • Scoop about ½ to 1 cup into a glass.
  • Top up with sparkling wine.
  • Garnish with strawberries and serve.