Place the cranberries, cranberry juice, orange juice and caster sugar in a large bowl. Bring to the boil, cover and simmer for 10 minutes until the sugar has dissolved and the cranberries are tender. Carefully place half the cranberry liquid into a food processor and pur‚e the fruit.

Place the puree mix into a plastic container suitable for the freezer and add the other half of the cranberry liquid. Freeze for 2-3 hours until slushy, then remove from the freezer. Place into a bowl and add the vodka. Whisk the egg whites until stiff, then fold into the cranberry slush.

Pour back into a container and freeze overnight.

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