Rum, raspberry, pink grapefruit and lime slushies
Serves: 8
Recipe photograph by Martin Poole.
Rum, raspberry, pink grapefruit and lime slushies
Serves: 8
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Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 6 limes
- 100g sugar
- 4 handfuls mint, chopped
- 400ml white rum
- 150ml soda water
- 300g raspberries
- juice of 1 pink grapefruit (about 175ml)
- 8 scoops raspberry sorbet
Step by step
- Cut two of the limes into chunks, and gently squash them in a jug. Add the mint and half the sugar. Stir in the rum, the soda water and some ice.
- Mash the raspberries with the grapefruit juice, the juice of the remaining limes and the rest of the sugar. Divide this mixture between eight tall glasses.
- Add a scoop of raspberry sorbet to each glass; top up with the strained rum mix. Add raspberries and mint leaves to finish.
