Water
Place the water, sugar and mint in a pan, bring
to the boil, remove from the heat and allow to
infuse for 15 minutes. Stir in the sparkling water
and pass through a fine strainer. When cool
place in the freezer. Use a fork to make crystals
when ready to use.
Pineapple
Cut the skin from around the pineapple, remove
the core. Cut into segment, place in a pan, and
add the finely sliced lemongrass and all other in-
gredients. Bring to the boil, simmer for 5 min-
utes, remove from the heat and leave to cool.
When cold, place in an airtight container and re-
frigerate overnight. Drain the pineapple and liq-
uidise the fruit adding a little of the syrup just to
help to form a smoothie-like consistency. Pass
through a fine strainer.
Raspberries
¾ fill a highball glass with the red fruits; pour
the pineapple gazpacho onto the fruit until
covered. With a fork grate the crystals for the
granita and place on top of the gazpacho.
Garnish with a little fine julienne of mint
and serve.
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