Name: Raspberry & red wine slush with peach salad
Prep time: 20 min
Total time: 4 h 20 min
Yield: Serves 4
Cuisine: British
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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Raspberry & red wine slush with peach salad

Raspberry & red wine slush with peach salad

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

20 minutes, plus freezing (slush only)

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

Freezable

Dairy-free

Gluten-free

Nut-free

Vegetarian

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A star rating of 4.6 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal240
fat0g
saturates0g
carbs44g
sugars43g
fibre2g
protein2g
salt0.03g

low

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.

Recipe from Good Food magazine, August 2008

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