|
|
 |
Iced lychee, raspberry and mint fruit salad with Campari |
|
Pudding
1 tin of lychees
2 punnets of raspberries
20 gm of fresh mint
½ a cantaloupe melon (diced)
Splash of Campari
Icing sugar
Lemon juice
Method:
Wash the raspberries and place in a bowl. Drain the lychees and add a little of the juice to the raspberries. Quarter the lychees and add them to the bowl of raspberries. Pick the mint leaves and tear them into small pieces. Sieve 2 tea spoons of icing sugar followed by a squeeze of lemon juice and a small amount of chopped lemon rind. Place in the freezer for 20 mins to freeze.
Serve in small chilled glass bowls and pour over a glug of Campari, topping with icing sugar for presentation.
|
| |
| < Back |
|
| > Book your FREE Consultation |
|
|
