• 100 g/4 ozs/1 cup raspberries
• 100 g/4 ozs/1 cup loganberries
• 100 g/4 ozs/1 cup red currants
• 50 g/2 ozs/½ cup black currants
• 50 g/2 ozs/½ cup blackberries
• 50 g/2 ozs/½ cup blueberries (optional)
• 75 g/2½ ozs/½ cup fraises du bois (optional)

Syrup

• 400 g/14 ozs/2 cups sugar
• 16 fl ozs/¾ pint/2 cups water
• 2 large or 6–8 medium-sized sweet geranium leaves

Put all the fruit into a white china or glass bowl. Put the sugar, cold water and sweet geranium leaves into a saucepan and bring slowly to the boil, stirring until the sugar dissolves. Boil for 2 minutes. Pour the boiling syrup over the fruit and allow to macerate for several hours. Remove geranium leaves. Serve chilled, accompanied by shortbread biscuits, softly-whipped cream or Ballymaloe Vanilla Ice-cream. Garnish with a few fresh sweet geranium leaves.