This chilled fruit salad features blackcurrants, strawberries and raspberries steeped in a reduced bergamot-infused syrup, then garnished with fresh bergamot flowers and scented pelargonium leaves for an herbaceous, floral finish reminiscent of Earl Grey tea.
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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 crème fraiche.
NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!
Store the fruit salad covered in the refrigerator for up to 2 days; the syrup softens berries over time, so consume within 24 hours for best texture.
Yes. Prepare the syrup and cook the blackcurrants up to 1 day ahead, then refrigerate. Stir in the strawberries and raspberries just before serving to prevent them from breaking down.
Bergamot (bee balm) is essential to this recipe's flavour profile. If unavailable, substitute with a strip of Earl Grey tea steeped in the syrup, though the fresh flower garnish cannot be replicated.
After bringing to a boil, the syrup reduces by half in approximately 5 minutes. It will thicken slightly as it cools.
Serve chilled with cream, sorbet or crème fraîche. The cool dairy or frozen element complements the herbaceous fruit and syrup.
Frozen raspberries and strawberries will release excess liquid when thawed and soften quickly. Fresh berries are recommended for texture and presentation.
