Summer Fruit Salad with Sweet Geranium Leaves*



  • 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/ ozs/½ cup fraises du bois (optional)


  • 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.