Iced pineapple with raspberry and vodka

• 1 pineapple
• 175 g raspberries
• 3⁄4 cup vodka
• 2 cups iced tea

Peel and core the pineapple, cut the flesh into chunks and blend in a food processor until smooth. Place in the freezer for 3 hours, or until slightly frozen.

Mash the raspberries and divide between 4 cocktail glasses. Spoon over the frozen pineapple.

Pour 50 ml vodka into each glass and top up with iced tea.