Name: Summer Fruit Salad with Sweet Geranium Leaves*
Yield: Serves 8–10
Cuisine: Ireland
Ingredients: 50 g/2 ozs/½ cup blackberries; 400 g/14 ozs/2 cups sugar; 100 g/4 ozs/1 cup red currants; 50 g/2 ozs/½ cup black currants; 50 g/2 ozs/½ cup blueberries (optional); 16 fl ozs/¾ pint/2 cups water; 2 large or 6–8 medium-sized sweet geranium leaves; 100 g/4 ozs/1 cup loganberries; 75 g/2½ ozs/½ cup fraises du bois (optional); 100 g/4 ozs/1 cup raspberries

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Ingredients

100 g/4 ozs/1 cup raspberries
100

Method

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<

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Summer Fruit Salad with Sweet Geranium Leaves*

Ingredients

Method

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