Courtesy of Chef David Hawksworth of Hawksworth Restaurant.
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ingredients
Raspberry and Mountain Berry Tea Paleta
1125
g fresh raspberries, washed
1125
g raspberry purée
500
g filtered water
15
g mountain berry tea
3
dried hibiscus flowers
360
g sugar
300
g lemon juice
12
lemons, zested
Strawberry Citrus Paleta
1125
g fresh strawberries, washed and hulled
1125
g strawberry purée
500
g filtered water
360
g sugar
300
g lemon juice
12
lemons, zested
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directions
Step 1
Combine water, tea and hibiscus. Soak 1 hour.
Step 2
Combine all items in Vita-Prep. Blend until smooth.
Step 3
Place 20 gm raspberries in each cavity of a popsicle tray, add stick then fill with base. Freeze overnight and unmold.
Step 4
Combine all items in Vita-Prep. Blend until smooth.
Step 5
Place 20 gm strawberry rhondel in each cavity of a popsicle tray, add stick then fill with base. Freeze overnight and unmold.