Bee Balm Fruit Salad
Bee Balm Fruit Salad
The fragrant leaves of this versatile herb flavor the syrup and the bright
red, shaggy flowers decorate the dish.
6 tbsp superfine sugar
3/4 cup water
juice of 2 oranges
4 - 6 bee balm leaves
1 cup black currants, stripped from stalks, or blackberries
2 cups strawberries, hulled
2 cups raspberries, hulled
2 - 3 bee balm flowers, to decorate
scented geranium leaves, to decorate
Put the sugar, water, orange juice, and bee balm leaves in a pan over low
heat. Stir occasionally until the sugar has dissolved, then bring to a boil
for five minutes to reduce the syrup. Discard the bee balm leaves, add the
black currants, and return to a boil. Simmer for 5 minutes. Remove from the
heat and set aside to cool.
Stir in the strawberries and raspberries, pour into a decorative glass
dish, and decorate with the bee balm flowers and scented geranium leaves.
To serve 4 - 6
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