Cocktail "Delicate nectar"

I continue to pamper myself (and you!) with thick cocktails, which completely replace dessert in summer!

Ingredients

• peaches 2 pcs.
• compote 150 ml
• bananas ½ piece
• honey 2 tsp
• pink grapefruit 1 PC.

Directions

1. 1. For the base of the cocktail, you need a rhubarb compote. We divide the clean stems into large pieces.
2. 2. For 200 g of rhubarb, you need 0.5 liters of water. I boil it for no more than two minutes and let it brew until it cools. This broth is enough for 3 cocktails.
3. 3. My grapefruit, divide in half.
4. 4. Squeeze juice from both halves.
5. 5. Pour the squeezed juice into a glass for whisking.
6. 6. We divide the peaches into pieces and add them to the juice, pouring strained compote.
7. 7. Add honey to taste, as I cooked compote without sugar.
8. 8. Bananas in the summer I cut into slices and freeze on a flat surface.
9. 9. Then I pour it into a box with a lid and keep it in the freezer. No need to defrost before whipping! Banana replaces ice and adds a delicate texture to the cocktail.