1kg  whole Butter Milk
300ml  Almond Milk
240ml  Sorbet Syrup

Method of Preparation
Combine all ingredients together, blending them well. Churn in an ice cream machine and place in pre-frozen moulds. Leave overnight, so that the sorbet can be cut into desired shapes.


2 tea bags Dilmah Exceptional Berry Sensation
125g Castor Sugar
125g Icing Sugar (sieved)
125g Egg whites

Method of Preparation
Brew the tea and stir in with the sieved icing sugar. Using a mixer, whisk the egg whites on medium speed until soft peaks form. Slowly sprinkle in the castor sugar, when all the sugar has been added increase the speed to medium-high until the mixtures form soft peaks (approximately 3-5 minutes). Remove from the machine and gently whisk by hand the tea and icing sugar and then mix into the egg white mixture. Pour the mixture into a piping bag and pipe into a lined tray and bake at 90°C for 10 minutes. The meringues are ready when they can be easily peeled from the lined tray.


200g fresh Strawberries
100g Icing Sugar (sieved)

Method of Preparation
Wash and clean the strawberries. Using a stick blender combine the strawberries with the icing sugar, until smooth. Pass the sauce through a fine strainer. This sauce can be reduced over a low heat to reach the desired thickness.


200g Castor Sugar
200g Water
75g raw Sugar
250g flaked Almonds

Method of Preparation
Combine sugar and water in a pan and bring to boil, remove from heat and add almonds, strain. Coat the almonds in raw sugar and evenly place them on a covered tray and cook at 160°C, keep tossing them every 3 to 5 minutes until almonds are all lightly toasted and crispy.

Ingredients for garnish
Mint leaves

To plate
Cut the strawberries into the uniform shape of a square. Place them on a plate along with air dried strawberries, thinly sliced mint and sugared almonds, drizzling the cooled sauce over salad. Add the meringue and sorbet sandwich to finish.