It’s a bright, tart dessert with a nice floral touch that’s just perfect for summer! And the best part is, its completely vegan! Get into a Parisian state of mind, and bon Appetit! Inspired by veggiebuzz.com
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 249
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 10mg1%
- Potassium 117mg4%
- Total Carbohydrate 63g21%
- Dietary Fiber 4g16%
- Sugars 58g
- Protein 1g2%
- Vitamin C 17%
- Vitamin K 8%
- Thiamin 25%
- Riboflavin 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ready to make it?
Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Button.
Instructions
In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon.
Boil until a syrup is obtained.
Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again.
Allow to cool in the refrigerator.
Then, wash and trim the raspberries, cut in half and present them in slices.
Pass the syrup through a chinois, drizzle over the raspberries and serve.
Ingredients
Directions
In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon.
Boil until a syrup is obtained.
Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again.
Allow to cool in the refrigerator.
Then, wash and trim the raspberries, cut in half and present them in slices.
Pass the syrup through a chinois, drizzle over the raspberries and serve.
