Spritz Slushie

It’s summer, apparently.

Done in 5 hours

Dish by Hugh Woodward

Ingredients

What you'll need:

5blood oranges + 1 for garnishing

500mlprosecco

1 tbspcorn syrup

120gcaster sugar

200mlspritz of your choice

To celebrate the rainy and crap summer (or perhaps blunt the feelings of despair caused by staring out of the window huddled in a blanket as 2023 drizzles away) we've come up with a new way to enjoy everyone's favourite drink, an A****L Spritz. Freeze it and slurp it up like you're 8 and you've just been swimming, but you are drunk.

Method

Squeeze the juice out of the oranges, using a sieve to catch any pips.

Heat the Prosecco, corn syrup and sugar in a saucepan until reduced by roughly half. Allow to cool.

When cool, whisk in the blood orange juice and spritz. Pour into a loaf tin and pop into the freezer, whisking every half an hour or so until you have a smooth slushy texture. Serve with a slice of blood orange.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.