Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Basil mascarpone sorbet with strawberries and pomegranate
Ingredients
- 2 cups (440g) caster (superfine) sugar
- 2 cups (500ml) water
- 2 teaspoons pink peppercorn, crushed lightly
- 1 cup (50g) firmly packed fresh basil leaves
- 500 grams (1lb) mascarpone
- 1/3 cup (80ml) lemon juice
- 500 grams (1lb) strawberries, hulled, sliced
- 1/2 medium pomegranate (160g), seeds removed
- 2 tablespoons small basil or micro basil
Instructions
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