- 2 tablespoons olive oil
- 3 tablespoons dried corn kernels
- 2 pinches of sea salt
- 5-6 fresh mint leaves
- 400 gr. black grapes
- 300 gr. raspberries
- In a deep frying pan, heat one tablespoon oil over a medium heat. Add the corn kernels, stir with a spoon and cover. The kernels will soon begin to pop and open like popcorn. Meanwhile, cut the mint leaves in strips with a scissors. When all the all popcorn have opened, remove from the pan.
- Heat the remaining tablespoon of oil in the same pan, add the salt and the mint leaves and add the popcorn. Saute about two minutes and leave covered.
- For the juice: mix grapes and raspberries in blender. Serve immediately with mint popcorn.