BERRY SMOOTHIE
Ingredients
- 125 ml strawberry purée
- 60 ml VEDRENNE Raspberry Syrup
- 15 ml VEDRENNE Basil Syrup
- Mixed berries (blueberries, strawberries, raspberries, blackberries)
- 6 ice cubes
Method
- For the basil slush base, chop a few fresh basil leaves and mix them with the VEDRENNE Basil Syrup and crushed ice.
- Delicately place two tablespoons of the basil slush in a highball glass.
- Put the strawberry purée, Raspberry Syrup and 6 ice cubes in a blender.
- Blend to obtain a completely smooth, uniform texture, without any pieces of ice.
- Gently pour into the glass (either use a spoon or hold the glass at an angle) so as not to disturb the layer of basil slush.
- Leave 1 cm at the top of the glass to decorate with mixed berries and a few whole fresh basil leaves.
Difficulty
★
