Pretty in Pink

Pink, smooth and utterly tempting.

• 300g raspberries
• 6 tbsp chilled sill mineral water
• 300ml double cream
• 300g champagne and rhubarb ice cream
• 100g meringue, broken
• Ice cubes to serve
• Raspberries and meringue pieces to garnish

Pour the water into the blender and add raspberries. Then add the team, ice cream and meringue and blend.
Pour into a glasses over ice and garnish.