Mixed Berry Salad

Serves 4–6
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

Mixed Berry Salad

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.

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