Bubble Bowl with Fruit Skewer

Ingredients

• 3 g rapeseed oil (1 tsp)
• 30 g popcorn corn (2 tbsp)
• a pinch cinnamon
• 100 g melon (e.g., Charentais; 1 piece)
• 25 g raspberries (10 berries)
• 3 mint leaves
• 75 ml clear pear juice (well chilled)
• 150 ml sparkling mineral water (well chilled)
• 3 ice cubes

Instructions

1. 1.

   Add oil and corn to a pot. Heat over medium heat, stirring constantly under a lid until all kernels pop.

2. 2.

   Transfer popcorn to a bowl or small dish, dust with cinnamon, and mix in.

3. 3.

   Pit the melon piece and cut the flesh into bite‑size cubes.

4. 4.

   Thread raspberries alternately with melon cubes onto a wooden skewer.

5. 5.

   Wash mint leaves and shake dry. Wrap ice cubes in a clean kitchen towel and crush them into pieces (crushed ice) using a meat mallet or hammer.

6. 6.

   Place crushed ice and mint in a large glass. Pour in pear juice and mineral water. Stir well once, then serve with the fruit skewer and popcorn.