4 Mint leaves
Chilled pink champagne
4 Strawberries, sliced 2mm thick
6 Raspberries, sliced 2mm thick
3 Lemon verbena leaves, finely sliced
3 Basil leaves
3 sprigs Mint
1/2 Orange, zested
1/2 Lime, zested
1/2 Lemon, zested
200 g Sugar
100 ml Cold water
100 ml Cold water
1 tsp. Vanilla puree
Ground black pepper
40 g Sugar
90 ml Red wine
250 ml Dessert wine
1/2 Charentais melon, scooped into 12 balls
6 Vietnamese coriander or lemon verbena leaves
6 Basil leaves, fresh
12 Spearmint leaves
20 g Sugar
100 g Blackberries
160 g Strawberries, stemmed, halved and quartered
230 g Raspberries, washed