Mixed berries with ginger syrup and tarragon
Recipe by:
Aida Mollenkamp
5
35
4
Easy
- 200g caster sugar
- 400g blueberries
- 400g blackberries
- 400g raspberries
- Few tarragon sprigs, leaves stripped off and stems chopped and reserved
- 1 knob of ginger, sliced into coins
- Juice of 1 lemon
- 230ml water
1) In a small saucepan, combine the sugar, water, lemon juice, ginger, and tarragon stems. Heat until sugar has dissolved. Set aside to cool. Strain.
2) Combine the berries in a large serving bowl. Pour the syrup over the berries. Chop the tarragon leaves and add to the bowl. Toss gently to coat. Serve on cake, with whipped cream or just as is.
2) Combine the berries in a large serving bowl. Pour the syrup over the berries. Chop the tarragon leaves and add to the bowl. Toss gently to coat. Serve on cake, with whipped cream or just as is.
