It’s March, it’s a tiny bit sunny, and I’m celebrating with frozen cocktails. Woo hoo! Chris was making instant sorbet the other day (basically whizzed up frozen berries) for dessert, and I thought ‘I’m sure we could make something much more interesting with ice and that blender’. So the good intentions of the frozen fruit resulted in two or three glasses of prosecco-and-vodka-based frozen cocktails. All roads seem to lead to chocolate or cocktails at the moment. I guess being on a diet does that to a (greedy) girl.
I haven’t done great with the healthy eating thing this week. Lots of blog work and looming deadlines seem to have conspired to knock me off track. I’d like to say I’ll be good starting from tomorrow, but it’s my birthday, and I think that calls for more chocolate and cocktails. Maybe Friday. But who starts being good on a Friday? Especially the Friday after you turn 38. Gulp. How depressing.
Let’s talk about something else. I’ve been shortlisted for a Great British Food Award!! The awards were launched in 2014 to celebrate the country’s finest home-grown ingredients, as well as the hard-working folk who produce and cook with them. There are lots of categories ranging from best restaurant to best cookbook - judged by a team of celebrity judges. Readers also get to vote across 20 foodie categories (I’m in the Best Food Blog category), and by entering a vote, you’re in with a chance of winning one of 36 prizes! Right, time to stop beaming like a mad woman and get on with the recipe.
The Frozen Pink Grapefruit Prosecco Cocktail Recipe:
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
