Layered fruit pots
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
203
Fat
1.1g
Saturated Fat
0g
Carbs
37g
Sugars
23.7g
Protein
2.5g
Fibre
8.4g
Sodium
0.012g
Ingredients
280 g frozen raspberries, thawed
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
Method

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.