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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caster sugar	75			-	-	-	-
water	150			0.0	0.0	0.0	0.0
orange juice	2			223.2	51.583999999999996	3.472	0.992
bergamot leaf	4 -6			-	-	-	-
black currant	225		wiped topped tailed	15876.0	3875.76	352.8	103.32
strawberry	225		hulled	10944.0	2626.56	229.14	102.6
raspberry	225		hulled	14391.0	3304.395	332.1	179.8875
edible flower				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.