Tortellini with ricotta, spinach & bacon
This crunchy and creamy pasta is special enough for summer entertaining
Raspberry & red wine slush with peach salad
- Preparation and cooking time
- Prep:
- 20 minutes, plus freezing (slush only)
- Easy
- Serves 4
Skip to ingredients
- 225g punnet raspberries
- 400ml light red winesuch as a Beaujolais or Gamay
- 140g caster sugar
- 2 ripe peacheshalved, stoned and cut into wedges
- handful mintleaves
Nutrition: per serving
- kcal240
- fat0g
- saturates0g
- carbs44g
- sugars43g
- fibre2g
- protein2g
- salt0.03glow
Method
step 1
Tip the raspberries, wine and sugar into a blender and blitz until smooth (this can also be done in a large jug with a hand blender). Push the liquid through a sieve to get rid of some of the pips, then churn in an ice-cream machine until the texture of soft sorbet.
step 2
Transfer to a freezable container and freeze for at least 4 hrs. If you don't have an ice-cream machine, freeze the liquid until it starts to become icy, then mash the ice crystals with a fork until slushy. Repeat 3 or 4 times until you have the texture of sorbet.
step 3
To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.
