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Peach and nectarine frose iceblocks

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After a refreshing summer snack? These Peach and nectarine frose iceblocks are a must! They're so quick to make and great for entertaining.

  • Makes10
  • Cook time5 minutes
  • Prep time15 minutes, + 4 hours freezing time
Peach and nectarine frose iceblocks

Ingredients

  • 2 tbs caster sugar
  • 1 cup (250ml) sparkling rosé or fruit juice
  • ½ yellow peach, stoned, thinly sliced
  • ½ white nectarine, stoned, thinly sliced
  • 50g cherries, halved, pitted
  • ½ cup mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the sugar and ⅓ cup (80ml) water in a saucepan over low heat. Cook, stirring, for 1-2 mins or until the sugar dissolves. Remove from heat. Stir in the wine or fruit juice.
  2. Step 2

    Divide the peach, nectarine, cherry and mint among ten ⅓-cup (80ml) iceblock moulds. Pour over the sugar mixture. Insert iceblock sticks. Freeze for 4 hours or until set.

    Peach and nectarine frose iceblocks

    Peach and nectarine frose iceblocks
    • Makes10
    • Cook time5 minutes
    • Prep time15 minutes, + 4 hours freezing time
    Ingredients
    • 2 tbs caster sugar
    • 1 cup (250ml) sparkling rosé or fruit juice
    • ½ yellow peach, stoned, thinly sliced
    • ½ white nectarine, stoned, thinly sliced
    • 50g cherries, halved, pitted
    • ½ cup mint leaves
      Description

      After a refreshing summer snack? These Peach and nectarine frose iceblocks are a must! They're so quick to make and great for entertaining.

      Method
      1. Step 1

        Combine the sugar and ⅓ cup (80ml) water in a saucepan over low heat. Cook, stirring, for 1-2 mins or until the sugar dissolves. Remove from heat. Stir in the wine or fruit juice.
      2. Step 2

        Divide the peach, nectarine, cherry and mint among ten ⅓-cup (80ml) iceblock moulds. Pour over the sugar mixture. Insert iceblock sticks. Freeze for 4 hours or until set.