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.
BLUEBERRY DETOX SMOOTHIE
TROUT WITH ALMOND, PARMESAN CHEESE AND BLACKBERRY BRITTLE
RASPBERRY AND POMEGRANATE GALETTE
MUSHROOM & MACERATED CHERRY PÂTÉ
GLUTEN-FREE / SUGAR-FREE ALMOND, ORANGE AND BLUEBERRY BISCOTTI
MANGO AND BLACKBERRY MOUSSE
LIME, GINGER AND MAQUI BERRY POWDER ICE CREAM
VEGAN ALMOND AND PHYSALIS COOKIES
SHRIMP CEVICHE WITH MANDARIN DRESSING
Sparkling wine & berries
