Ingredient and Portion
Iced Red Fruit Cafe
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A summertime stroll at the edge of the woods and the promise of freshness... When the tangy flavours of plump, glossy berries meet the grilled notes of an Espresso Grand Cru, a new bouquet comes to life and harmony is created.
1 capsule of either Roma or Decaffeinato Intenso Grand Cru (40 ml/1.5 oz)
30g / 1 oz of strawberries and 15 g / 0.5 oz of redcurrants (or 1.35 oz/40 ml of ready-made strawberry-redcurrant coulis)
1 teaspoon of white sugar
3 ice cubes
1 small bunch of redcurrants for decoration
30g / 1 oz of strawberries and 15 g / 0.5 oz of redcurrants (or 1.35 oz/40 ml of ready-made strawberry-redcurrant coulis)
1 teaspoon of white sugar
3 ice cubes
1 small bunch of redcurrants for decoration
Method
1. Put the fruit into a blender until it becomes purée.
2. Pass throug a fine sieve to remove any small seeds.
3. Add sugar if desired.
4. Prepare either a Roma or a Decaffeinato Intenso Grand Cru in Espresso (40 ml / 1.5 oz) into an espresso cup.
5. Pour into a shaker with the sugar, the ice cubes and the fruit coulis.
6. Mix together well until the ice cubes have melted completely.
7. Pour the mixture into a water glass (110 ml / 4 oz).
8. Decorate the rim of the glass with a small bunch of redcurrants.
9. Serve immediately.
2. Pass throug a fine sieve to remove any small seeds.
3. Add sugar if desired.
4. Prepare either a Roma or a Decaffeinato Intenso Grand Cru in Espresso (40 ml / 1.5 oz) into an espresso cup.
5. Pour into a shaker with the sugar, the ice cubes and the fruit coulis.
6. Mix together well until the ice cubes have melted completely.
7. Pour the mixture into a water glass (110 ml / 4 oz).
8. Decorate the rim of the glass with a small bunch of redcurrants.
9. Serve immediately.
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