Raspberry & red wine slush with peach salad
- Preparation and cooking time
- 20 minutes, plus freezing (slush only)
- Serves 4
- 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
- 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.