Raspberry & red wine slush with peach salad

Name: Raspberry & red wine slush with peach salad
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 225 grams punnet raspberries; 400 milliliters light red wine, such as a Beaujolais or Gamay; 140 grams caster sugar; 2 ripe peaches, halved, stoned and cut into wedges; 1 handful mint leaves

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.

Instructions

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.

Ingredients you will need

Raspberries

Sorbet

Cream

Sugar

Wine

Ice

Equipment you will use

Immersion Blender

Blender

Sieve

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.

Ingredients you will need

Sorbet

Cream

Ice

To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.

Ingredients you will need

Peach

Mint

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

225grams

punnet raspberries 400milliliters

light red wine, such as a Beaujolais or Gamay 140grams

caster sugar 2

ripe peaches, halved, stoned and cut into wedges 1handful

mint leaves

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.