The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Peach, lime and cachaça slushie

You'll need

8 yellow peaches, halved, stones removed, coarsely chopped to yield 800gm peach flesh 4 cups ice cubes Juice of 4 limes 240 ml cachaça (see note) 110 gm (½ cup firmly packed) brown sugar To serve: crushed ice and zested rind of 1 lime


  • 01
  • Process all ingredients in a blender until smooth, pour into glasses filled with crushed ice, scatter with zested lime rind and serve immediately.
Note Cachaça is a rum-like spirit made from sugar cane. It's available from specialty bottle shops; if it's unavailable, substitute light rum.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

This is our summer version of Brazil's national cocktail, the Caipirinha. Try it on a Sunday afternoon while swinging in a hammock. After two or three glasses, though, you may wish to retire to the picnic rug.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Italian breakfast recipes


Christmas pudding ice-cream

Pizza recipes


Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z


Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K


Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes


Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes


Serge Dansereau: Homemade lemonade

Classic Italian recipes


Serge Danserau: Duck confit and potato terrine

Easter lunch recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.