(4 servings)
Put the pisco, raspberries, passion fruit, gomme syrup and egg white in a blender. Pulse several times until well mixed.
Add ice and blend until the ice is frappé.
Hortifrut-style terremoto drink
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RUSTY RASPBERRY
Berry Rosé
RASPBERRY, MANGO AND TURMERIC SMOOTHIE
Tropical strawberry punch with mango ice cream
BERRY AND CITRUS SMOOTHIE
SANGRIA
Hot chocolate with strawberries
MOJITO WITH KOMBUCHA AND STRAWBERRY