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.
TUNA TIRADITO WITH DRIED TOMATOES, ROUGH BINDWEED FRUIT AND MUSTARD-CHILI DRESSING
QUINOA AND PALM HEARTS TIMBALE WITH TUNA AND FRUIT
Arugula, radish, and strawberry salad with balsamic vinaigrette
COCONUT AND BLUEBERRY POWDER SQUARES FILLED WITH COCONUT AND RASPBERRY
Blackberry mousse
GLUTEN-FREE / SUGAR-FREE ALMOND, ORANGE AND BLUEBERRY BISCOTTI
Cherry lemonade
SHRIMP CEVICHE WITH MANDARIN DRESSING
BLUEBERRY AND RASPBERRY LEMONADE VODKA
VEGAN LEMON, STRAWBERRY AND PHYSALIS CAKE
