Recipe by Licia Cagnoni
Preparation: 10’
Difficulty: easy
Cut the melon flesh into pieces, remove the apricot kernel and put everything in a blender. Add the yoghurt and blend until the mixture is smooth and thick.
Pound the ice cubes and put them in the blender with some raspberries, two leaves of lemon balm and a tablespoon of aged Balsamic Vinegar of Modena PGI. Blend again for some seconds.
Pour into the glasses, garnish with the remaining raspberries, lemon balm leaves and some drops of aged Balsamic Vinegar of Modena PGI.
