A slushie is the perfect drink for a hot summer night; icy cold and refreshing. This is an excellent grown-up version. Be careful, though, the lurid colour and its sweet deliciousness can trick you into forgetting this drink is laden with booze.

Makes
4

Preparation

5min

Skill level

Easy
By
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Ingredients

  • 280 g frozen raspberries
  • 180 ml vodka
  • 8 ice cubes
  • 80 ml (⅓ cup) simple sugar syrup (see Note)
  • sparkling wine, to top up (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

In a powerful blender, place the raspberries, vodka, ice cubes and sugar syrup and pulse until slushie like.

Divide the mixture among 4 short pre-chilled glasses.

Top with sparkling wine and stir to combine.

Drink.

 

Cook’s tips

• Champagne is excellent for this but any dry sparkling thing should do the trick.

• To make simple sugar syrup, combine equal parts water with caster sugar in a small saucepan and simmer, stirring until the sugar is dissolved. 

 

Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.

 

This recipe is part of The seasonal cook: Raspberry column. View previous The seasonal cook columns and recipes.

 

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