Meals and Courses

Fruit Salad with Elderflower Syrup

prep 5 mins, plus cooling & standing cook 5 mins
  • 150 ml (¼ pint) orange juice
  • 50 ml (2 fl oz) elderflower syrup
  • 1 vanilla pod, split lengthways
  • 200 g (7 oz) fresh blueberries
  • 200 g (5 oz) fresh strawberries, hulled and halved
  • 200 g (5 oz) fresh raspberries
  • 150 g (5 oz) seedless grapes
  • 2 oranges, segmented

Combine the orange juice, elderflower syrup and vanilla pod in a saucepan and heat gently until just boiling. Reduce the heat and simmer gently for 5 minutes. Remove the pan from the heat and leave to cool for 30 minutes.

Put all the fruits in a bowl and mix together gently. Add the syrup mixture and leave to stand for 15 minutes. Serve in bowls with shortbread biscuits.

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