Pastaio’s popular slushy series has now returned for 2025. The Soho fresh pasta restaurant has partnered with recipe developers Christina Soteriou (@christinasots), Claire Dinhut (@condimentclaire) and Alana Laverty (@alanalavv) to design three limited edition alcoholic slushies, celebrating peak season Italian stone fruit throughout the summer months.
Kicking off the series in June is Christina Soteriou’s Sumac and pomegranate stewed cherry slushy. Playing on the sumac and pomegranate cherries from Christina’s debut cookbook ‘Big Veg Energy’, the vibrant magenta slushy sees seasonal Italian cherries stewed with citrusy sumac and pomegranate molasses, and combined with a splash of arak. A drizzle of nutty tahini caramel nods to Christina’s Greek-Cypriot heritage.
Next, Claire Dinhut’s Apricot and tonka slushy will take over for July. Blending summer apricots with vodka, and almond and vanilla notes from the tonka beans, the slushy is inspired by Claire’s apricot and tonka jam - one of the jams that Claire is best known for - and draws on the recipes detailed in her newly published ‘The Condiment Book’.
Finally, Alana Laverty’s Peach, basil and balsamic frozen margarita will round off the series in August, pairing ripe peach juice with tequila and Italian basil in a sweet and floral serve. Pastaio will finish the slushy with a drizzle of aged balsamic vinegar, playing on the peach-basil-balsamic flavour combination in Alana's favourite Italian peach salad.
Each slushy will be available on the menu at Pastaio, Ganton Street (Carnaby) for one month only, and Pastaio will donate £1 from each slushy sold to a charity of the collaborator’s choice.
1st - 30th June: Christina Soteriou’s Sumac and Pomegranate Cherry Slushy
(£1 donated to Medical Aid for Palestinians)
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1st - 31st July: Claire Dinhut’s Apricot and Tonka Slushy
(£1 donated to The Woodland Trust)
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1st - 31st August: Alana Laverty’s Peach, Basil and Balsamic Frozen Margarita
(£1 donated to World Central Kitchen)
