Raspberry & red wine slush with peach salad
If you have about 4 hours and 20 minutes to spend in the kitchen, Raspberry & red wine slush with peach salad might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 4. One serving contains 280 calories, 1g of protein, and 1g of fat. If you have punnet raspberries, mint leaves, peaches, and a few other ingredients on hand, you can make it.
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.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Slush works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "