Raspberry vodka slushie

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.

Raspberry vodka slushie Credit: Benito Martin

• makes

  4

• prep

  5 minutes

• difficulty

  Easy

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)

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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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.