Raspberry-Lime Slushies
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 100 g caster sugar (1/2 cup)
- 125 ml water (1/2 cup)
- 250 ml fresh lime juice (1 cup)
- 300 g frozen raspberries
- 185 ml tequila (3/4 cup)
- 125 ml triple sec (1/2 cup) or 125 ml Cointreau liqueur (1/2 cup)
- soda water, chilled to serve
- lime wedge, to serve
directions
- Place the sugar and water in a small saucepan over low heat and cook, stirring for 3 minutes or until 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 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 hrs 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 the soda water and serve with live wedges, if desired.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.