Cranberry, raspberry and vanilla slushy

Discover the delights of the frozen fruit section and conjure up summer with this creamy concoction.

Ingredients:

500 ml (2 cups) cranberry juice

300 g (10 ½ oz) frozen raspberries

1 tablespoon caster (superfine) sugar
200 g (7 oz) vanilla yoghurt

Method:

Blend the cranberry juice, frozen raspberries, sugar and yoghurt in a blender until smooth. Make 2 large glasses.

Note: To make your own vanilla yoghurt, simply scrape the seeds from a vanilla bean into a large tub of natural yoghurt, add the pod and refrigerate overnight. Remove the pod before serving.