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Raspberry & red wine slush with peach salad

Raspberry & red wine slush with peach salad

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  • Preparation and cooking time
    • Prep:
    • 20 minutes, plus freezing (slush only)
  • Easy
  • Serves 4

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

  • Freezable
  • Dairy-free
  • Gluten-free
  • Nut-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal240
fat0g
saturates0g
carbs44g
sugars43g
fibre2g
protein2g
low insalt0.03g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.

Goes well with

Recipe from Good Food magazine, August 2008

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