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.
- 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)
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.
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.
• 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.
Always on the hunt for the next vegetable to pickle, follow O Tama Carey on Instagram.