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.
© 1989 Darina Allen. All rights reserved.