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Dessert
2 servings
1 hour 45 minutes
0 minutes
Chef Tom Fraker
2 cups raspberries
3 tablespoons brown sugar
1 mini watermelon, cubed
2 organic limes, juice freshly squeezed
Mint, cut into ribbons as needed
In a bowl, gently combine the raspberries and the brown sugar.
Chill in the refrigerator for ½ hour.
In a blender, add the watermelon and the lime juice and puree until smooth.
Next add the raspberries and blend until smooth. Place in the refrigerator for 1 hour.
To serve, ladle into a soup bowl and garnish with a few mint ribbons.
To give a little punch to the soup, add a little Vodka to the berries while they are chilling.
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