Iced fruit slushies

Australian Good Taste

Photography by Ian Wallace

• 375ml (1 1/2 cups) water
• 315g (1 1/2 cups) caster sugar
• 2 x 125g punnets blueberries
• 2 x 125g punnets raspberries
• 3/4 cup passionfruit pulp (about 6 passionfruit)
• 12 cups ice cubes

1. Step 1
   Place the water and sugar in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook for 10 minutes. Set aside to cool slightly.
2. Step 2
   Place one-third of the syrup in a saucepan over medium heat. Add the blueberries and bring to a simmer. Reduce heat to low and cook for 3 minutes or until the syrup changes colour. Strain the syrup into a jug. Repeat with half the remaining syrup and the raspberries, then repeat with the remaining syrup and the passionfruit pulp.
3. Step 3
   Transfer the fruit syrups to separate airtight bottles and place in the fridge to cool.
4. Step 4
   Place the ice cubes in the jug of a blender and blend until finely crushed. Divide the crushed ice among serving glasses and drizzle over your choice of fruit syrup to serve.
   Australian Good Taste - January 2008 , Page 82
   Recipe by Tracy Rutherford
   taste.com.au