Cherry Passion Frappe
Ingredients
- 150g ice cubes
- 120ml milk
- 32ml DVG Liquid Frappe Base
- 16ml DVG Passionfruit Syrup
- 8ml DVG Cherry Syrup
- Fresh fruit
Method
- Add 150g of cubed ice to a blender
- Add four pumps of DVG Liquid Frappe Base to the blender
- Pour 120ml of milk into the blender
- Add two pumps of DVG Passionfruit Syrup into the blender
- Add one pump of DVG Cherry Syrup into the blender
- Blend ingredients until well mixed
- Pour out the mixture and garnish with fresh fruit
