Preparation
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1Pour the grape and apricot juices separately into an ice ball bag and freeze for about 4 hours. Sort the raspberries and puree them together with kefir, yoghurt and Cologne flakes.
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2Pour into glasses, remove the colored ice cream balls from the bags and distribute them into the glasses as well. Preparation time: approx. 10 minutes without waiting time
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 2 glasses
50 ml
red grape juice
50 ml
Apricot juice
100 G
Raspberries
200 G
kefir
200 G
Whole milk yogurt
2 EL
Kölln Instant Oat Flakes
















