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Raspberry-lime slushies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Chill with this refreshing cocktail as a palate cleanser before the fiery feast.
Ingredients:
  • 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
Instructions:
  • Combine sugar and water in a small saucepan over low heat, stirring until sugar dissolves. Bring to a boil over medium heat and simmer without stirring for 5 minutes until slightly thickened. Transfer to a heatproof jug and cool in the fridge for 30 minutes.
  • In a shallow 1L (4-cup) airtight container, mix lime juice and half of the sugar syrup. Freeze for 2 hours until icy around the edges. Use a fork to break up the frozen mixture, then freeze for 6 hours or overnight until firm.
  • Blend raspberries in a food processor until smooth. Strain through a sieve, pressing with a spoon. Discard seeds. Mix in tequila, triple sec or Cointreau, and the rest of the sugar syrup until well combined.
  • Portion out the raspberry mixture into serving glasses. Gently crush the lime juice mixture with a fork. Spoon it over the raspberry mixture. Finish by adding soda water and garnishing with lime wedges, if preferred.

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