Preparation time 10 minutes
400 g (13 oz) strawberries
250 g (8 oz) raspberries
150 g (5 oz) blueberries
150 g (5 oz) blackberries
1 small bunch of mint, finely chopped, a few sprigs reserved for decoration
3 tablespoons elderflower syrup
Hull and halve the strawberries. Wash all the berries and drain well.
Put the berries in a large serving bowl and add the chopped mint and elderflower
syrup. Mix together carefully and serve, decorated with the reserved mint sprigs.
For warm berry salad, dilute 100 ml (3½ fl oz) elderflower syrup in 600 ml (1
pint) water, add 50 g (2 oz) caster sugar and bring to the boil in a heavy-based
saucepan. Add the berries, prepared as above, to the pan and turn off the heat.
Let the berries cool slightly, then serve with half-fat crème fraîche. The berries
will keep for up to 5 days in the syrup in the refrigerator.