500 g seedless watermelon cut into small bite sizes
150 g raspberries
150 g small strawberries
1/2 juice and zest of lemon
A few sprigs of fresh mint
50 g sugar (or sweetener)
Make a sirop with the sugar, lemon juice and zest adding 1/4 cup of water. Cook for 1 or 2 minutes
and leave to cool.
Put the fruit into individual serving bowls, add the sirop and leave for 1 hour in the fridge to chill.
Add a few sprigs of fresh mint.
Tip : You can also make a sirop using verbena leaves.
You can also add a few fresh blueberries for extra colour and flavour.
Serve with vanilla ice cream or soya cream.
150 g raspberries
150 g small strawberries
1/2 juice and zest of lemon
A few sprigs of fresh mint
50 g sugar (or sweetener)
Make a sirop with the sugar, lemon juice and zest adding 1/4 cup of water. Cook for 1 or 2 minutes
and leave to cool.
Put the fruit into individual serving bowls, add the sirop and leave for 1 hour in the fridge to chill.
Add a few sprigs of fresh mint.
Tip : You can also make a sirop using verbena leaves.
You can also add a few fresh blueberries for extra colour and flavour.
Serve with vanilla ice cream or soya cream.