Raspberry-Mango Punch
Ingredients
Yields about 1.4 lit
2 mangoes
250 g raspberries (fresh or frozen and thawed)
1 bottle dry white wine, chilled
1 bottle red wine, chilled
8 Tbs Hermesetas Granulated Sweetener or
2½ Tsp liquid Hermesetas
1 lime, cut into slices
some mintleaves.
Preparation
Peel the mangoes and cut the pulp into thin slices.
Place raspberries and mangoes in a punchbowl. Add the wine and Hermesetas.
Garnish the glasses with lime and mintleaves.
Note:
The wine can be substituted with chille rosehip tea.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 2'781 | 666 | 50.0 | 8.0 |
| 1.7 dl | 348 | 83 | 6.3 | 1.0 |