Iced summer fruits with rose-scented geranium syrup

Iced summer fruits with rose-scented geranium syrup

By
From
Spring
Serves
6
Photographer
Andy Sewell

Wonderfully refreshing, this is the perfect ending to a long, lazy summer lunch in the garden under dappled light. Not too sweet, slightly ethereal in flavour and unfussy in execution, it is the sort of dessert I like to serve. It isn’t served frozen as such, it just feels cool – like ice – as it slips down your throat. Vary the fruit according to what’s in season; later in the summer I use greengages in place of gooseberries.

Ingredients

Quantity Ingredient
6 ripe, sweet peaches, unblemished and heavy for their size
100g icing sugar
a few sprigs rose-scented geranium leaves
or A splash rose syrup
1 vanilla pod, split in half lengthways
200g gooseberries
200g small ripe strawberries
100g ripe blackberries

Method

  1. Slice the peaches in half and remove their stones. Place in a wide heavy-based pan, in a single layer. Add the icing sugar, geranium leaves, if using, the vanilla pod (with seeds) and enough water to just cover the fruit. Place over a low heat and bring to just below a simmer. Stir once or twice, then put a lid on the pan and cook very gently for 10 minutes or until the fruit is just tender when pierced with a small knife.
  2. Meanwhile, top and tail the gooseberries. Add to the pan and cook for a further 5 minutes. Remove from the heat and set aside to cool.
  3. Once the fruit has cooled, if using rose syrup, add a little to taste. Transfer to a suitable container and place in the freezer for about 45 minutes or until really well chilled.
  4. To serve, slice the strawberries in half lengthways. Arrange the peaches and gooseberries on chilled plates, spoon over the syrup and add the blackberries and strawberries. Finish with a few geranium leaves and/or the vanilla pod if you like. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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