Raspberry-lime Slushies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 place the sugar and water in a small saucepan over low heat and cook, stirring for 3 minutes or until sugar dissolves.
• 2 increase heat to medium and bring to the boil.
• 3 cook, without stirring for 5 minutes or until the syrup thickens slightly.
• 4 pour into a heatproof jug.
• 5 place in the fridge for 30 minutes to cool.
• 6 combine the lime juice and half the sugar syrup in a shallow 4 cup capacity airtight container.
• 7 place in the freezer for 2 hours or until icy around the edges.
• 8 use a fork to break up the frozen mixture.
• 9 place in the freezer for 6 hrs or overnight, or until firm.
• 10 place the raspberries in the bowl of a food processor and process until smooth.
• 11 strain through a fine sieve into a bowl, gently pushing the raspberry through with the back of a spoon.
• 12 discard the seeds.
• 13 add tequila, triple sec or cointreau and remaining sugar syrup to the raspberry, and stir until combined.
• 14 divide the raspberry mixture among serving glasses.
• 15 use a fork to roughly break up the lime juice mixture.
• 16 spoon over the raspberry mixture.
• 17 top with the soda water and serve with live wedges, if desired.