Tropic Bowl

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Remove the outer leaves from the lemon grass. Cut 2 stems into large pieces and beat flat with the knife handle. Peel and slice the ginger. Put the ginger, lemongrass pieces and sugar in a pot. Bring to the boil with 100 ml water and 100 ml plum wine.

2. 2

   Add the rest of the plum wine and leave to stand in the fridge overnight. Peel the mango 30 minutes before serving. Cut the flesh from the stone and dice. Peel kiwis and cut into wide slices. Halve the melon and scrape out the seeds. Cut out balls from the flesh.1 Squeeze lime. Wash the rest of the lime, rub dry and cut into slices. Cut the remaining lemon grass in half lengthwise and skewer half of the fruit. Put the rest of the fruit into a bowl. Pour plum wine through a sieve onto the fruit.

3. 3

   Wash the rest of the lime, rub dry and cut into slices. Cut the remaining lemon grass in half lengthwise and skewer half of the fruit. Put the rest of the fruit into a bowl. Pour plum wine through a sieve onto the fruit. Pour lime juice on the fruit as well. Fill up with well chilled Prosecco. Decorate with fruit skewers

Nutrition Facts

KCAL
210 kcal

CARBS
25 g

FATS
1 g

PROTEINS
1 g