Raspberry & red wine slush with peach salad

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

  • Prep:20 mins
    20 minutes, plus freezing (slush only)
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 240
  • fat 0g
  • saturates 0g
  • carbs 44g
  • sugars 43g
  • fibre 2g
  • protein 2g
  • salt 0.03g


  • 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


  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.

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