Raspberry & red wine slush with peach salad
This is the perfect light summery pudding, full of intense flavours and low in fat
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Prep:20 mins
20 minutes, plus freezing (slush only) - Serves 4
- Easy
Nutrition per serving
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kcal 240
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fat 0g
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saturates 0g
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carbs 44g
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sugars 43g
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fibre 2g
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protein 2g
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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
Method
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.
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.
To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.
