Rosewater and raspberry ice with sparkling wine

Rosewater and raspberry ice topped up with champagne.
Rosewater and raspberry ice topped up with champagne. Photo: Marina Oliphant

This is the perfect fuss-free Christmas dessert. It's a sophisticated spider, refreshing and playful with an exotic touch of rosewater. It's also great as an aperitif on a hot December day.


300g of castor sugar

250ml water

2 tsp of rosewater

300g of frozen raspberries

Juice of half a lemon

10 small glasses, they will need to hold a raspberry and about 50ml of liquid

1 punnet of raspberries, choose berries darker in colour, they have a more intense flavour

bamboo cocktail forks

rose petals for garnish

Australian sparkling wine or prosecco


1. In a medium saucepan add the sugar and water and bring to the simmer over medium heat. Simmer for 2 minutes, remove from heat and add rosewater (you can adjust quantity to taste). Allow to cool to room temperature.

2. In a food processor, add frozen raspberries and cooled rose syrup and blitz until smooth. Add lemon juice and pulse. Strain through a fine sieve, pushing through all the syrup using a ladle or the back of a spoon.

3. Place a raspberry into each glass and distribute liquid evenly, secure a cocktail fork into the raspberry and freeze for six hours or overnight.

4. Run each glass quickly under hot water until the popsicle comes free. Place in a champagne saucer or wine glass with a fresh raspberry and a rose petal and pour sparkling wine over.