This icy cold cocktail is a perfect aperitif and is just the thing to cool the palate before the hot and spicy dishes that follow.
The ingredient of Raspberry-lime slushies
- 100g (1/2 cup) caster sugar
- 125ml (1/2 cup) water
- 250ml (1 cup) fresh lime juice
- 300g frozen raspberries
- 185ml (3/4 cup) tequila
- 125ml (1/2 cup) triple sec liqueur or Cointreau liqueur
- Soda water, chilled, to serve
- Lime wedges, to serve
The instruction how to make Raspberry-lime slushies
- Place the sugar and water in a small saucepan over low heat and cook, stirring, for 3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Pour into a heatproof jug. Place in the fridge for 30 minutes to cool.
- Combine the lime juice and half the sugar syrup in a shallow 1L (4-cup) capacity airtight container. Place in the freezer for 2 hours or until icy around the edges. Use a fork to break up the frozen mixture. Place in the freezer for 6 hours or overnight, or until firm.
- Place the raspberries in the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl, gently pushing the raspberry through with the back of a spoon. Discard the seeds. Add tequila, triple sec or Cointreau and remaining sugar syrup to the raspberry, and stir until combined.
- Divide the raspberry mixture among serving glasses. Use a fork to roughly break up the lime juice mixture. Spoon over the raspberry mixture. Top with soda water and serve with lime wedges, if desired.
Nutritions of Raspberry-lime slushiescalories: 224.66 calories
calories: 29 grams carbohydrates
calories: 0.5 grams protein