Clean, wash and gently dry the strawberries and raspberries, then cut them into small pieces, setting aside one whole strawberry and two raspberries.
In a small saucepan add the water and sugar and stir for a few minutes.
Pour the red berries into the saucepan and cook for 10 minutes, wait for it to cool and blend everything.
In the shaker add 6 ice cubes, the pomegranate juice, sugar syrup, egg white and lemon juice.
Pour the contents into the glass and add the basil leaves, the straw and garnish with raspberries and strawberries.
Stir slowly to combine.
The cocktail cannot be stored, but if prepared in excess, the syrup can be kept in the refrigerator for 48 hours.
Italia
| Energy (kcal) | 51 |
| Carbohydrates (g) | 10.44 |
| of which Sugars (g) | 8.18 |
| Fat (g) | 0.29 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.41 |
| Fiber (g) | 1.72 |
