Free Healthy Recipe - Achacha and Raspberries with Rosewater Syrup

Gluten free

A refreshing dessert to serve for friends and family, it's especially nice at this time of year when the weather heats up and we crave something chilled. Introduce people to achacha and enjoy their surprise at this delicious new fruit!
Recipe provided by Lynne Mullins

165 grams caster sugar
¾ cup water
1 tsp rosewater
24 Achacha (approx 1 kilo)
2 150g punnets raspberries
300 grams natural yoghurt
100 grams pistachios, shelled

Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves, bring to the boil and simmer for five minutes.
Cool to room temperature, stir in lemon juice and rosewater.

Score skin of achacha and scoop out flesh. Remove flesh from seed. Combine with raspberries and toss. Divide mixture among six glasses, drizzle with syrup, top with yoghurt and sprinkle with pistachios.

Makes 6 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 15 mins
Ready in: 35 mins

Suitable for:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page

Facebook Twitter RSS