Carpaccio with Chilli, Lime Syrup and Fresh Mint Recipe 

A super healthy and light pudding, great on a hot summer’s day.

<h1>Carpaccio with Chilli, Lime Syrup and Fresh Mint Recipe </h1>


  • 10 mins to prepare

  • 5 mins to cook

  • Serves 4-6


  • 50g - Granulated sugar
  • 50ml - Cold water
  • 1 - Juice & zest of 1 lime
  • 1 - Medium hot red chilli, finely chopped (or less, to taste)
  • 2 tbsp - Finely chopped fresh mint
  • 3 large or 4 medium - Pink Lady® apples

Full preparation

  1. In a small saucepan simmer together the sugar and water, stirring until the sugar has dissolved. Boil for 3-4 minutes until syrupy.
  2. Remove from the heat and stir through the lime juice and zest and the chilli. Pour into a small jug and allow to cool.
  3. Using a mandolin slicer, or a very sharp knife with care, slice the apples very finely. Arrange on a flat plate in a pretty pattern. Pour over the cooled syrup and scatter with the mint. Serve immediately.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1233? We’d love to see!

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