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Ingredients

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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