Raspberry Slush

Ingredients

• 2 x 125g Perfection Perfection Raspberries
• 1/3 cup sparkling lemon lime & bitters
• 500 ml berry sorbet, (about 11/2 cups)

Method

1. Chill four glasses in the freezer.
2. Using a food processor, pulse 1/3 cup of the raspberries with the lemon lime and bitters with 1 cup of sorbet until just combined. Add remaining sorbet and pulse in short sharp bursts until it resembles soft serve (do not overmix as it will melt).
3. Spoon into chilled glasses. Top with remaining raspberries. Serve immediately.

  Tip: If you don’t want to serve the slush immediately, spoon into a container just large enough to hold the slush. Press a sheet of baking paper onto the surface and freeze.