Store leftovers in closed jar and container. And use the lot for next day’s smoothy
15 min.
1 (out of 3)
Vegetarians
Carnivores
Pescatarians
Vegan
2
to serve with (list of options)
vanilla sorbet ice cream
yoghurt
fresh burrata
INGREDIENTS
- 200 gr. of strawberries
- 2 tomatoes (plump, fat and juicy)
- 1/2 lemon
- 1 tbs. of (moscovado) sugar
- freshly grounded peper
TOOLS
- a Knife
- a spoon
- a Cutting Board
- a clean Kitch Towel
- a Bowl
- Optional: lemon squeezer
- a Jar (to store leftover)
steps (PREP. & ACTUAL COOKING)
- Wash & towel dry tomatoes
- Do not wash strawberries; they will loose all flavour if you do so
- Hull strawberries
- Hull tomatoes
- Slice strawberries into half
- Cut each tomato into 4 wedges
- And slice cubes of each wedge
- Cut lemon in half
- Store the other half in fridge
- Squeeze 1/2 lemon
- Pour juice into bowl
- Add sugar to bowl
- Stir until the sugar crystals dissolve
- Add slices & cubes of fruits
- Add a tiny bit of freshly grounded pepper
- Serve directly
- Store leftovers in closed jar or container in fridge
