Put the rum, triple sec, lemon juice, gomme syrup and frozen raspberries in a blender. Blend until smooth.
Add ice and keep blending until obtaining a “frozen” consistency. Serve very cold.
BABA GANOUSH WITH CHERRY TOMATOES AND FIGS
BEETROOT RISOTTO WIH SERRANO HAM, DRIED STRAWBERRIES AND BLUEBERRIES
Toffee, chocolate and raspberry dessert
Blueberry pie
Cola de mono with Hortifrut blackberries
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
TUNA PATE WITH ROUGH BINDWEED FRUIT & WALNUT SAUCE
ROASTED MANGO SALAD WITH STRAWBERRIES AND BLUEBERRIES
BULGUR AND BLACKBERRY SALAD
Cups filled with almond butter, raspberry jam and white chocolate
