Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves - cooking recipe

Ingredients

Syrup
75 g caster sugar
150 ml water
2 oranges, juice of
4 -6 bergamot leaves
Fresh Fruit Salad
225 g black currants, wiped clean and topped and tailed
225 g strawberries, hulled
225 g raspberries, hulled
bergamot fresh edible flower, to decorate

Preparation

Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half.
Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool.
When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or creme fraiche.
NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!