Summer fruits in raspberry and elderflower

A simple, stunning summer fruit recipe that can be used as a blueprint for any fruits. To the raspberry and elderflower purée you could add mulberries, purple gooseberries, loganberries or tayberries as they come into season. Serves 4. Ready in 30 minutes

 

 

For the sauce:
raspberries 250g
elderflower cordial 2 tbsp
mint 6 leaves

For the fruits:
raspberries 250g
redcurrants 125g, or any other berries
blackberries 150g
cherries 250g

To make the sauce: put the raspberries in a blender or food processor, then pour in the elderflower cordial. Tear up the mint leaves, add them to the blender and process to a thick purée. Pour into a mixing bowl and chill thoroughly.

Put the raspberries in a bowl. Pull the redcurrants from their stems and add them, together with the blackberries.

Remove the stalks from the cherries and halve them, removing the stones as you go. Mix the cherries with the other fruits then stir the raspberry mint sauce over them, stirring gently to coat the fruits.

Follow Nigel on Instagram @NigelSlater