7 Frozen Cocktails To Make At Home This Summer

Pour you can of Goslings ginger ale into a freezer-proof container and freeze for three hours. Every 30 minutes, go back and break up the ice.

Add the slushy to a glass and tip the Goslings Black Seal rum on top.

Garnish with a slice of lime.

Blend all ingredients in a high-speed blender until smooth.

Pour into a glass – sling, small hurricane or tall highball – and garnish with a star anise pod.

Pour the bottle of rosé into a deep, clean baking tray. (It would help to line the baking tray with baking paper so the frozen rosè can easily be lifted out) and carefully put it in the freezer overnight.

The next day, take the rosè out of the fridge and remove from the baking tray.

Blend the frozen rosé, strawberries, Light Agave and lemon juice together, then divide between glasses for the ultimate refreshing summer cocktail.

To make the puree, add your fruit, sweetener, and citrus juice (if using) to a blender. Blend on high for about 30 seconds, until smooth.

Pour through a fine mesh sieve if you want it super-smooth, especially helpful for berries with seeds.

Squeeze the juice of 1 lime into a cocktail shaker. Fill with ice, then add the rum and summer fruit puree.

Shake until well combined, then pour into chilled coupe or margarita glasses.

Garnish each cocktail with a fresh raspberry and a fresh blackberry.

Gently add all the ingredients together in a chilled coupe and serve immediately.

Garnish with lemon or lime zest or a sprig of mint if desired.

To make the spicy tequila, place the diced chillies into a microwave-safe container. Add the tequila and microwave on a low setting for 10 minutes. Strain the chillis as you pour the Tequila.

To prepare the margarita slush, add 200ml of your spicy tequila to a blender. Then add peach brandy, peach syrup, fresh lime juice, salt and ice. Blend until you achieve a smooth, slushy consistency.

To serve, rub the rim of each glass with lime and dip in tajín for a spicy finish. Pour into glasses and serve immediately.

Cut the strawberries in half and add them to the blender along with the gin, prosecco, and a sugar syrup made from equal parts water and sugar.

Blend gently for a few seconds.

Add the ice cubes and blend until smooth, adding more ice as needed to achieve a slushy consistency.

Serve immediately into a large tumbler with a paper straw – garnish with a fresh strawberry.

Any extra can be kept in the freezer, simply stir it every few hours or re-blend before serving.