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.
VEGAN ALMOND, PHYSALIS AND BLUEBERRY CAKE
Chocolate flan
COCONUT CHEESECAKE WITH CHOCOLATE CRUST
RASPBERRY CHARDONNAY SOUR
OATMEAL & CHERRY BARS
CHERRY MIMOSA
Homemade grenadine
WIENER SCHNITZEL WITH MUSTARD SAUCE & CHERRY CHIMICHURRI SAUCE
BLACKBERRY CREAM ICE CREAM
Christmas turkey with blackberry and raspberry sauce
