| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, At, Ballymaloe, Year | 10 | Servings | ||
INGREDIENTS
| 100 | g | Raspberries |
| 100 | g | Loganberries |
| 100 | g | Redcurrants |
| 100 | g | Blackcurrants |
| 100 | g | Strawberries |
| 100 | g | Blueberries |
| 75 | g | Wild strawberries |
| optional | ||
| 400 | Sugar | |
| 450 | Water | |
| 6 | Sweet geranium leaves, up to | |
| Sweet geranium leaves |
INSTRUCTIONS
8 Put all the freshly picked berries into a serving bowl. Put the sugar, cold water and sweet geranium leaves into a stainless-steel saucepan and bring slowly to the boil, stirring until the sugar dissolves. Boil for just 2 minutes. Then pour the boiling syrup over the fruit and leave to macerate for several hours. Remove the geranium leaves. Serve chilled, with softly whipped cream, vanilla ice cream or on its own. Decorate with a few fresh sweet geranium leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 52.6mg
Carbohydrates: 4.7g
Fiber: 1.6g
Sugar: 2.7g
Protein: <1g