Raspberry & red wine slush with peach salad

Raspberry & red wine slush with peach salad

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Cooking time

Prep: 20 mins 20 minutes, plus freezing (slush only)

Skill level

Easy

Servings

Serves 4

This is the perfect light summery pudding, full of intense flavours and low in fat

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Dairy-free
  • Nut-free
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
240
protein
2g
carbs
44g
fat
0g
saturates
0g
fibre
2g
sugar
43g
salt
0.03g

Ingredients

  • 225g punnet raspberries
  • 400ml light red wine, such as a Beaujolais or Gamay
  • 140g caster sugar
  • 2 ripe peaches, halved, stoned and cut into wedges
  • handful mint leaves

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Method

  1. Tip the raspberries, wine and sugar into a blender and blitz until smooth (this can also be done in a large jug with a hand blender). Push the liquid through a sieve to get rid of some of the pips, then churn in an ice-cream machine until the texture of soft sorbet.
  2. Transfer to a freezable container and freeze for at least 4 hrs. If you don't have an ice-cream machine, freeze the liquid until it starts to become icy, then mash the ice crystals with a fork until slushy. Repeat 3 or 4 times until you have the texture of sorbet.
  3. To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.

Recipe from Good Food magazine, August 2008

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Comments

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philipc121's picture

This slush is gorgeous! The combination of fresh raspberries and beaujolais is unusual but it works so so well! I served it at a little dinner party last night (in a sugar snap nest, with roasted peaches) and it was very well received! You have to try it!!!

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