Gently tenderize the physalis without leaves and diced strawberries in a mortar or bowl. Put in a glass and fill with plenty of ice.
Slowly add the rosé wine (around half the glass) and finish with fresh juice of 2 oranges or 1 grapefruit.
BLUEBERRY & LEMON SHAKE
BAKED MILK CUSTARD WITH POMEGRANATE AND BLUEBERRIES
BLACKBERRY-MINT JULEP
COLA DE MONO WITH BLUEBERRIES
Homemade yogurt with jam
ROASTED RIBS WITH CHILI PASTE SERVED WITH BLACKBERRY SAUCE
YOGURT & BERRY PIE
CHICKEN AND BERRIES SALAD WITH YOGURT
Roasted sweet potato disks with quinoa and strawberry timbale
ROQUEFORT CHEESE MOUSSE
