2 tbsp fresh mint, chopped, plus whole leaves to garnish
2 tbsp honey
320 ml sparkling wine or sparkling water
Juice of 1 lime
5 kiwis, peeled
160 g cantaloupe, roughly chopped
1 Place the raspberries, mint and honey in a food processor and pulse until smooth. Strain the raspberry purée through a sieve and discard the seeds. Stir in the sparkling wine or water and the juice from half of the lime, then set aside.
2 Clean the basin of the food processor and blend the kiwi with the juice from the rest of the lime until smooth. Set aside.
3 Clean the basin of the food processor and whizz the cantaloupe until
smooth. Set aside.
4 Spoon equal amounts of kiwi purée into each of four glasses. Gently spoon the cantaloupe purée on top, and finally spoon over the raspberry purée. Garnish with mint leaves.