Summer or Winter Fruit Salad with Rose Geranium

Thu, 8 November 2018

Serves 8-10

Ingredients:

·         110g (4oz) raspberries

·         110g (4oz) loganberries

·         110g (4oz) redcurrants

·         110g (4oz) blackcurrants

·         110g (4oz) small strawberries

·         110g (4oz) blueberries

·         110g (4oz) fraises du boisor wild strawberries

·         110g (4oz) blackberries

 

For the syrup

·         450ml (16fl oz) cold water

·         325g (11oz) granulated sugar

·         6–8 large rose geranium leaves, plus extra to garnish

 

Method:

 

1.      Put all the freshly picked berries into a bowl.

2.      Put the cold water, sugar and sweet geranium leaves into a stainless steel saucepan and bring slowly to the boil, stirring until the sugar dissolves.

3.      Boil for just 2 minutes. Cool for 10–15 minutes or more then pour the syrup over the fruit and set aside to macerate for several hours, if time allows.

4.      Remove the geranium leaves. Serve chilled, with softly-whipped cream or vanilla ice cream or alone. Garnish with a few fresh sweet geranium leaves.