Cherry blossom slushy

Serve with sushi on a Friday night and say sayonara baby to the working week.

Ingredients:

3 large Nashi pears, stalks removed

300 g (10 ½ oz) frozen pitted cherries

Method:

Juice the Nashi pears through a juice extractor. Blend the Nashi juice and frozen cherries in a blender until smooth. Make 2 medium glasses.