Lychee and raspberry salad with raspberry rose elixir
This little bowl of raspberries and lychees in a clear raspberry and rose elixir makes the perfect pre-dessert when hosting an all-guns-blazing dinner party. Make the elixir in advance and simply assemble before serving.
Ingredients
- 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
Method
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
Discover more:
Go to Comments
Lychee and raspberry salad with raspberry rose elixir
