| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Year, At, Ballymaloe |
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 |
ml |
Sugar |
| 450 |
ml |
Water |
| 6 |
lg |
Sweet geranium leaves; up to 8 |
|
|
Sweet geranium leaves |
INSTRUCTIONS
SYRUP
DECORATION
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.
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