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Lychee and raspberry salad with raspberry rose elixir

PT10M

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Ingredients

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  • 250g of frozen raspberries
  • 100g of lychee purée
  • 20g of caster sugar
  • 2 drops of rosewater

To serve

  • 1 handful of raspberries, halved
  • 1 handful of lychees, peeled, pitted and chopped
  • 1 lime, zested
  • dried rose petals
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Method

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1
Place the frozen raspberries, lychee purée, caster sugar and rosewater in a saucepan and bring to the boil. Remove from the heat and blend lightly with a stick blender to break up the raspberries
  • 250g of frozen raspberries
  • 100g of lychee purée
  • 20g of caster sugar
  • 2 drops of rosewater
2
Strain the mixture through a muslin cloth set over a bowl in the fridge to form a clear liquid elixir. Chill until ready to serve
3
To assemble the dish, place pieces of fresh raspberry and lychee in the base of a small bowl. Pour in the raspberry elixir, then garnish with the lime zest and rose petals
  • 1 handful of raspberries, halved
  • 1 handful of lychees, peeled, pitted and chopped
  • 1 lime, zested
  • dried rose petals
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