Zucchini and Ricotta Fritters - Recipe by My Kitchen Stories
These gluten-free zucchini and ricotta fritters are easy and make a great breakfast or brunch.
Handful fresh mint leaves
400ml (14fl oz) white peach and passionfruit quencher
Handful of frozen fruits (mixed berries and peach)
1 glass with sugar rim
1 long straw
1 passionfruit (cut in half)
3 slices lemon
3 slices lime
Before pouring the mixture into the glass, create a sugar rim along the top of your glass.
Tear off 5 mint leaves and place them into the glass with the ice cubes.
Place your lemon and lime slices and frozen fruit into the glass.
Fill the glass to the rim with white peach and passionfruit quencher.
Place a straw on the right side of the glass.
Place half of the sliced passionfruit on top of the glass, bottom side up.
Scoop the passionfruit pulp from the unused half onto the top of the drink to cover.
Spread the remaining mint leaves around the passionfruit to create a flower.
Serve immediately and enjoy!
TIP: to make this quencher a frappe, just add ice and blend!