Name: Fruit soup with frozen yoghurt and mint
Prep time: 180 min
Cook time: 5 min
Total time: 185 min
Yield: 1
Ingredients: 110g caster sugar; 40.00 ml mint leaves; 1/2 pineapple, peeled, cored, cut into 2cm pieces; 1 small red papaya, peeled, seeds removed, cut into 2cm pieces; 200g strawberries, hulled, quartered; Pulp of 2 passionfruit; 150g frozen fruit yoghurt or thick, natural yoghurt

Fruit soup with frozen yoghurt and mint

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Prep Time:
180 minutes

Cook Time:
5 minutes

Total Time:
185 minutes

Spring fruits soaked in mint syrup, perfect with a scoop of frozen or Greek yogurt.

Ingredients:

110g caster sugar
40.00 ml mint leaves
1/2 pineapple, peeled, cored, cut into 2cm pieces
1 small red papaya, peeled, seeds removed, cut into 2cm pieces
200g strawberries, hulled, quartered
Pulp of 2 passionfruit
150g frozen fruit yoghurt or thick, natural yoghurt

Instructions:

In a saucepan over medium-high heat, combine sugar and 2 cups (500ml) water. Stir until sugar is dissolved, then boil over high heat for 5 minutes. Take off heat, stir in half the mint, and let cool completely.
Combine the pineapple, papaya, mixed berries, and passionfruit pulp with the mint syrup, cover, and refrigerate for 1-2 hours to enhance the flavors before serving.
Distribute the fruit evenly into 4 shallow bowls. Drizzle syrup until the fruit begins to float, add a dollop of yogurt, and sprinkle with the remaining mint.

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