| 1/2 bottle |
Malivoire Rosemary Wine Syrup |
1/2 bottle |
| 1 cup |
fresh strawberries, diced |
240 mL |
| 1 cup |
ripe papaya, diced |
240 mL |
| 1/2 cup |
blueberries, whole (fresh or frozen) |
120 mL |
| 1 Tbsp |
fresh squeezed lemon juice |
15 mL |
|
zest of 1/2 lemon |
|
|
| 1. Reduce Rosemary Wine Syrup in a saucepan until volume is half. this can be done ahead of time and refrigerated. |
| 2. Combine diced strawberries, papaya, and whole blueberries in a bowl. |
| 3. Toss fruit with lemon juice and 60 - 75 ml (4 - 6 Tbsp), to taste, of reduced Rosemary Wine Syrup. |
| 4. Sprinkle with lemon zest. |
| 5. Serve immediately. |
| Options: Finish with fresh cracked black pepper or superfine grated fresh ginger. |