Hortifrut-style terremoto drink

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  • 10.5 oz berries
  • 1 liter (34 fl oz) pipeño wine
  • 1/2 liter (17 fl oz) pineapple ice cream

4 servings


Step 1:
Divide the berries into two equal parts. Put one part in the blender, blend until obtaining a pulp, and set aside.

Step 2:
Distribute the other half of berries into four glasses.

Step 3:
Add pipeño wine and a scoop of ice cream to each glass.

Step 4:
Pour the berry pulp prepared in step 1 over the ice cream.