Ingredients (serves 4)
400 g fresh or frozen raspberries.
3 tablespoons caster sugar.
20 cl to 30 cld water.
Basil hydrolat.
Preparation
If raspberries are frozen, allow to thaw.
Blend raspberries with sugar and water (adjust amount of water according to desired texture).
Pass the soup through a sieve if you don’t like the taste of the berries.
Serve the soup in glasses, adding 1 teaspoon of basil hydrosol per glass.
This recipe is ideal for ending a meal with a fresh, digestive touch!
Red berries also go very well with spearmint hydrosol.
You can replace the raspberries with peaches, flavored with verbena hydrosol.
The Products
Basil Hydrolat Grand Vert 100% Organic and Handcrafted
Essenciagua’s Hydrolat de Basilic grand vert, certified organic, is an exceptional product with multiple benefits, obtained by distilling fresh basil leaves, grown and distilled in France. The “pistou” of the Provençal people is generally grown as an aromatic for soups, salads and meats. As in ancient times, modern medicine recognizes basil’s action on digestive disorders in nervous people.
Rich in linalool, Basil hydrosol has very interesting digestive and...
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