Put the rum, triple sec, lemon juice, gomme syrup and frozen raspberries in a blender. Blend until smooth.
Add ice and keep blending until obtaining a “frozen” consistency. Serve very cold.
strawberry tiramisu
KETO RASPBERRY, YOGURT AND DULCE DE LECHE MUG CAKE
BRIE CHEESE & BLUEBERRY RAVIOLI
COOKIES AND CREAM AND RASPBERRY ICE CREAM
CHOCOLATE AND CHERRY POPSICLES
ABALONE AND BLUEBERRY TIRADITO WITH CORIANDER-AVOCADO DRESSING
VEGAN BLUEBERRY MOUSSE
KETO CHEESECAKE AND RASPBERRY COOKIES
Physalis crumble bars
BLUEBERRY RICE PAPER DUMPLINGS
