- 110g raspberries
- 110g loganberries
- 110g redcurrants
- 110g blackcurrants
- 110g quartered strawberries
- 110g blueberries
For the Syrup:
- 400g Sugar
- 450ml Water
- 6-8 Sweet Geranium Leaves
Place the berries in a glass bowl.
Put the sugar, 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. Cool for 4-5 minutes, then pour the hot syrup over the fruit and allow to macerate for several hours.
Remove the geranium leaves.
To Serve: Serve chilled in a large glass bowl or individual martini glasses.
Garnish with a sprig of geranium and serve with softly whipped cream of vanilla ice-cream.
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