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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal136
  • fat0g
  • saturates0g
  • carbs35g
  • sugars33g
  • fibre0g
  • protein0g
  • salt0.04g
    low
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Method

  • step 1

    Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspberry sorbet. Pour over the elderflower drink and serve straight away.

RECIPE TIPS
MAKE IT TROPICAL

Asian Fruit Sorbet: Spoon 2 tbsp chopped pineapple and half a passion fruit into the bottom of each glass. Top each with 2 scoops mango sorbet, 50ml each pineapple juice and coconut milk and a splash Malibu, if you like. 85g-100g/3oz-4oz demerara sugar Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of

Recipe from Good Food magazine, July 2007

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

kat3ll1971

PLease please please what is the rest of the asian version?

bethany93

would love to know the missing bit from the "make it tropical" part.. does anybody know what it is?

harriet-x-

scrummy

surferdude

A star rating of 4 out of 5.

Really nice to have the fizzy with the ice-cream, like something i had in TGI fridays and in Italy. However you need to eat fast as the ice cream soon melts and you are left with a liquidy strawberry sludge at the bottom....not good for a polite "slow-and-sociable" dinner party!!

smutlocks

tried and tes ted on 14 yr old daugher she loves it and can make it easily too

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