6 yellow nectarines, stones removed and chopped
3 white nectarines, stones removed and finely chopped
1.5 litre chilled cranberry and apple juice
Puree the yellow nectarines and divide between 6 glasses. Carefully pour the cranberry juice on top of the puree, top with a little chopped white nectarine and garnish with mint sprig.
Replace half of the cranberry and apple juice with chilled rose wine to make a refreshing summer cocktail.