Ashley Tinoco moved to London in 2016, where he worked as a Junior Sous Chef at the Rib Room in Jumeirah Carlton Towers. He then worked at the Belmond Cadogan Hotel under the direction of celebrity chef, Adam Handling. In 2019, Ashley joined restaurateur Sam Harrison and currently cooks up a storm at the newly opened Modern Brasserie – Sam’s Riverside in Hammersmith.
Summer Fruit Bowl with Royal Flush kombucha granita – recipe
- 1 bottle Real Royal Flush Kombucha
- ½ litre of water
- 70g of sugar
- 1 pineapple
- 1 cantaloupe
- 1 honeydew melon
- 1 bunch of mint
- 2 tbsp lime juice
- 1 grapefruit
- 1 orange
- 1 punnet of strawberries
- 1 punnet of blueberries
- 1 punnet of blackberries
- 1 punnet of raspberries
Create the granita mix by adding the sugar to half a litre of water and bringing it to the boil. Once the sugar completely dissolves and the mixture is boiling, add REAL Royal Flush, two tablespoons of lime juice and put in a dish to cool down completely.
Once the mixture is cool, add chopped mint and zest of one lime. Give it a good stir and transfer into a freezer to set for a few hours.
In the meantime, chop the pineapple, cantaloupe and honeydew melon into cubes. Segment the grapefruit and orange, and then halve the segments. Quarter the strawberries and halve the blackberries. Add all the chopped fruit into a bowl. Add in the blueberries and raspberries.
Once the granita mixture is frozen partially, use a fork to scrape and fluff up the granita mixture.
To serve, use a bowl or large goblet, spoon the fruit mix at the bottom and top it with the granita. Garnish with a mint sprig and a raspberry.
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