Photography: Tim Roberts, Styling: Michele Cranston
Meet your new summer refresher: a peach and raspberry slushie. Incredibly easy to whip up (you can even get the kids to help), with a seasonal, straightforward ingredient list, you’ll want to keep this recipe handy for your next get-together.
Cool, sweet, and fruity, this peach and raspberry slushie is vibrant in both colour and flavour – with just the right amount of tartness. It’s perfect for cooling off and beating the heat at any time of the day.
Ingredients
Method
Cut the peaches in half and remove the stone. Coarsely chop flesh and place in a snap-lock bag. Seal. Freeze for 6 hours or until frozen.
Place frozen peach, 1 cup of the coconut water and 1 cup ice cubes in a blender and blend until crushed. Transfer to a jug and put in the freezer while you make the raspberry mixture.
Clean the blender. Place raspberries, agave syrup, remaining coconut water, lime juice, and 1 cup ice cubes in blender and blend until crushed. Transfer to a jug.
To serve, spoon peach and raspberry mixture in alternate layers into serving glasses. Decorate with extra sliced peach and coconut flakes.
Cook’s tips
You can replace the agave syrup with honey or maple syrup.
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