Summer Ice Blocks

Seasons: Summer and Spring
Meals: Dessert
Yields: 12 ice blocks

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Step 1: Place the Sparkling Ruby Cabernet into a small saucepan over high heat and add in half the sugar. Bring to simmering point, stirring to dissolve the sugar, then remove from the heat and set aside to cool. Repeat this same process with the Sparkling Chardonnay.

Step 2: Once the mixtures have cooled, divide the lemon slices and mint leaves evenly between 6 of the ice block moulds, then pour in the Sparkling Chardonnay mixture to just below the top of the mould (this will allow for the expansion as the blocks freeze). Place the lid on the mould, insert the sticks, and place into the freezer overnight.

Step 3: Next, evenly divide the pomegranate arils between the final 6 moulds and pour in the Sparkling Ruby Cabernet mixture. Place into the freezer to set overnight.

Step 4: To serve, remove the moulds from the freezer and place them under warm running water for 30 seconds to allow the ice blocks to slide out.

Tip: If you don’t have ice block moulds, you can use some small plastic cups, then place them into the freezer to semi freeze before inserting the sticks. These also work well with plenty of other fresh fruits like strawberries, mango, raspberries, and peaches.