Raspberry-Lime Slushies

1. 1

   Place the sugar and water in a small saucepan over low heat and cook, stirring for 3 minutes or until sugar dissolves.

2. 2

   Increase heat to medium and bring to the boil.

3. 3

   Cook, without stirring for 5 minutes or until the syrup thickens slightly.

4. 4

   Pour into a heatproof jug.

5. 5

   Place in the fridge for 30 minutes to cool.

6. 6

   combine the lime juice and half the sugar syrup in a shallow 4 cup capacity airtight container.

7. 7

   Place in the freezer for 2 hours or until icy around the edges.

8. 8

   Use a fork to break up the frozen mixture.

9. 9

   Place in the freezer for 6 hrs or overnight, or until firm.

10. 10

    Place the raspberries in the bowl of a food processor and process until smooth.

11. 11

    Strain through a fine sieve into a bowl, gently pushing the raspberry through with the back of a spoon.

12. 12

    Discard the seeds.

13. 13

    Add tequila, triple sec or Cointreau and remaining sugar syrup to the raspberry, and stir until combined.

14. 14

    Divide the raspberry mixture among serving glasses.

15. 15

    Use a fork to roughly break up the lime juice mixture.

16. 16

    Spoon over the raspberry mixture.

17. 17

    Top with the soda water and serve with live wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.