SUMMER FRUIT SALAD IN BERRY SYRUP
By Lisa StarCoax out all the sweetness from your first, summer fruits with the help of this crushed berry syrup.
Easy to make, it elevates the most ordinary fruit salad into a jeweled masterpiece, and can also be poured over parve vanilla ice-cream, cheesecake, vanilla cake, or Greek yoghurt.
Follow your visit to the supermarket fresh produce stand with a quick stop at the freezer section.
Your bland watermelon and nectarines - and your guests - will thank you for it.
Easy to make, it elevates the most ordinary fruit salad into a jeweled masterpiece, and can also be poured over parve vanilla ice-cream, cheesecake, vanilla cake, or Greek yoghurt.
Follow your visit to the supermarket fresh produce stand with a quick stop at the freezer section.
Your bland watermelon and nectarines - and your guests - will thank you for it.
Photo by Lisa Starr
Ingredients:
½ large watermelon, sliced and cubed
6 nectarines, sliced
1 punnet fresh blueberries
SYRUP
300g package frozen berries/cherries
⅓ cup fresh lemon juice
½ cup sugar
1 cup water
3 tablespoons orange liqueur (optional)
6 nectarines, sliced
1 punnet fresh blueberries
SYRUP
300g package frozen berries/cherries
⅓ cup fresh lemon juice
½ cup sugar
1 cup water
3 tablespoons orange liqueur (optional)
Directions
1: Combine the syrup ingredients - apart from liqueur - in a small pot and stir over low heat till the sugar has dissolved and sauce has thickened slightly. You can also thicken with a little cornflour dissolved in water.
2: Stir in liqueur if using, allow to cool, then pour over fresh fruit and refrigerate till ready to serve.
2: Stir in liqueur if using, allow to cool, then pour over fresh fruit and refrigerate till ready to serve.
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| Enjoy |
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