Peach and strawberry crush mocktail

The perfect refreshing drink for summer entertaining. Serve yours in your Spiegelau mix glasses.

Recipe by: Christall Lowe

½ cup caster sugar
1 cup boiling water
2 cups (250g) strawberries, washed, hulled and sliced
4 nectarines/peaches or other seasonal stone fruit (250g), stone removed, and sliced
Juice of 2 limes, or lemons
1 bottle of sparkling beverage of your choice (approx. 330ml - 400ml bottle, such as Lemon, Lime and Bitters - I chose Bundaberg Sparkling Peach)
Extra strawberries or slices of fruit or lime to garnish

Put the caster sugar in a medium-sized heatproof bowl, pour over the boiling water and stir until the sugar dissolves.
Put the strawberries, HALF of the sugar/water mix and the juice of one lime or lemon into a blender or nutribullet, and blend until smooth, about 1 minute. You may need to pulse several times to get the mixture moving. Pour into a medium-sized freezer-safe dish with a lid and place in the freezer.
Repeat the same process with the nectarines or seasonal stone fruit, adding the remaining sugar/water mix and the other lime or lemon. Pour into a separate medium-sized freezer-safe dish with a lid and place in the freezer. Leave both mixtures in the freezer until frozen, about 2 - 3 hours.
Using a fork, break up the frozen mixture into chunks and fill 4 Spiegelau Mix glasses with both (if you wish to make less glasses, you can keep the frozen mixture in the freezer for up to 6 months, and make a Summer Fruit Crush all year round!)
Slowly pour over your sparkling beverage (I chose to use Sparkling Peach) taking care as it will froth up. Garnish with a sliced strawberry or other fruit, and enjoy this refreshing take on “slushie”, using a spoon to scoop up the delicious, burst-in-your-mouth fruity ice.