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.
SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE
ALMOND AND RASPBERRY SQUARES
LEMON AND BLUEBERRY SQUARES
Chocolate and strawberry fudge
GLUTEN-FREE PAN DE PASCUA (FRUIT BREAD) WITH NUTS AND BLUEBERRIES
ONIONS STUFFED WITH CHICKEN & BLUEBERRY SAUCE
SALMON WITH CEVICHE DRESSING, ONION AND BLUEBERRIES
ALFAJORES
Chocolate-raspberry broomsticks
PASTA WITH STRIPLOIN IN SOY SAUCE
