Frances Bissell

Summer Fruit Sundae with Violet Syrup

Preparation info

  • serves

    6

    • Difficulty

      Easy

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Soft berry fruits match the delicate floweriness of violets, or you might try using pale-fleshed melons, piel de sapo or honeydew rather than canteloup. Needless to say, you should use the best ice-cream you can find or afford when making this delicious dessert.

Ingredients

  • 1 punnet each of raspberries, strawberries and blueberries
  • 6 scoops vanilla ice-cream
  • 6

Method

Prepare the fruit and divide it amongst six glass bowls. Place a scoop of ice-cream on top, spoon over the syrup and top with a crystallised violet.

If you use the commercial violet syrup, I suggest diluting it in plain sugar syrup, otherwise the colour will be too dark and dense, and the flavour will also be very strong.