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 Facts4 servings
Serving size
- Amount per serving
- Calories249
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 10mg1%
- Total Carbohydrate 63g23%
- Dietary Fiber 4g15%
- Total Sugars 58g
- Protein 1g
- Vitamin C 17mg19%
- Potassium 117mg3%
- Vitamin K 8mcg7%
- Thiamin 25mg2084%
- Riboflavin 5mg385%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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.
