Summer Cocktails – Dani Valent

Three sips to bliss

Obviously the Thermomix can do much more than make cocktails but it is one of its particular skills. I think it’s only right to allow our trusty friend to shine by developing plenty of cocktail recipes. You see how selfless I am?!

This video is a triple-whammy of liquid wonder. We start with Nefrozi, my spin on the classic Negroni, move on with Watermelon Blush, a refreshing fruity cocktail and finish with Sangranita, my slushie spin on sangria, made with white wine and tropical fruit instead of traditional red wine, apple and orange.

I tested all these drinks in an arduous cocktail session with some very hard-working neighbours. They really were so helpful that I couldn’t get them out of the house  before midnight. Thanks, friends, you really know how to help a gal!

I mention another cheeky little tipple that I enjoy, Kombucha Spritz. All you do is put two fingers of kombucha into a tall glass, add two fingers of Campari, top it off with soda (or sparkling wine, if you’re feeling daring). I like heaps of ice in this drink too. I make my own kombucha but you can use bought ‘buch’ too.

Tip! The Nefrozi  and Sangranita both require freezing ingredients ahead of time. I reckon a fully stocked freezer a container of frozen rosé for Frosé, white wine for the Sangranita and the Nefrozi ingredients. Winning! Oh, you could also include a batch of bolognese and some frozen cubes of chlorophyll if you want to be sensible.



The Negroni is a classic cocktail, often served as an aperitif. It’s dry and refreshing – though it does pack rather a punch, too. I love the classic Negroni but I also love to play around with flavour and texture. That’s how I came up with Nefrozi!

It’s a great partner to Frosé too.

Makes: about 1.3 litres (8-10 portions)
Time: 8 hours to freeze, 45 seconds to joy


  • 200 grams gin
  • 100 grams Campari
  • 100 grams Vermouth
  • 400 grams blood orange juice (or orange juice)
  • 500 grams ice


1. Place alcohol and blood orange juice together in a container. Freeze.
2. Transfer frozen mixture to mixing bowl and add ice. Blend for 45 sec/speed 9.


  • Use the Nefrozi as a garnish for oysters, either in the half-shell or in shot glasses as shooters.
  • Afternoon Nefrozi goes so well with Sophia’s Orange and Polenta Cake.

Watermelon Blush

This is a sweeter drink, based on watermelon, but the sweet notes are reined in by Campari and lemon juice. Mint adds freshness: you can simply garnish with mint if you prefer a pinker drink. Lillet Blanc is a wine-based aperitif from France. You can use vermouth instead. Watermelon Blush doesn’t rely on freezing anything ahead so it’s the quickest of this bunch!

Makes: about 1.1 litres (6-8 portions)
Time: 5 minutes


  • 400 grams watermelon, cut into chunks, plus extra to garnish
  • 80 grams gin, plus extra to marinate watermelon
  • 50 grams Campari
  • 50 grams Lillet Blanc
  • 1 lemon, juice only
  • 4 sprigs mint, leaves only, optional, plus extra to serve
  • 500 grams ice


1. Cut extra watermelon into small cubes and sprinkle with gin; set aside to marinate.
2. Place all other ingredients in mixing bowl. Blend 45 sec/speed 9.

Serve garnished with gin-soaked watermelon and sprigs of mint.


  • Leave mint out of blended mixture for a pinker drink!
  • Use vermouth instead of Lillet Blanc, if that’s what you’ve got to hand.


Sangria is a Spanish punch made with red wine, usually fortified with brandy, and studded with fruit pieces. It’s a lovely drink in summer – imagine sitting in a shady town square with a few nibbles and a frosty glass of sangria, or piling into a tapas bar and sipping sangria between mouthfuls of olive, sausage and squid.

My version is a bit lighter and more tropical, made with white wine and tropical fruit. I’ve also messed with the Spanish influence by including a French elderflower liqueur. This adds a gentle floral note but you can leave it out if you don’t have it.

Makes: about 1.4 litres (6-8 portions)
Time: 8 hours to freeze, 1 minute to joy


  • 1 bottle pinot gris
  • 4 peaches or nectarines, flesh only, peel on, plus extra to garnish
  • 1 small mango, flesh only, cubed
  • 100 grams St Germain elderflower liqueur
  • 200 grams ice


1. Pour pinot gris into a container and freeze.
2. Place frozen pinot gris and all other ingredients into mixing bowl and blend 1 min/speed 10.

Serve immediately, garnished with peach or nectarine cubes.


  • Use any white wine of preference.
  • Use frozen fruit if desired.

More about this video

Yes, I have more cocktails! Check them out here.

A girl’s gotta get dressed, especially for a cocktail party. Today I’m wearing Melbourne label LeStripe and an Elk necklace.

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I love my Elk top & Obus pants

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