Strawberries in red wine

Dessert: Serves 4. Total time: 20 minutes, plus 2 hours chilling

Annie Bell
Friday 08 June 2001 00:00 BST
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Elderflowers are as sure a sign as any that summer is well and truly here. I delight in both their flowers for adding to compotes and syrups at this time of year, and look forward to their berries later on in the summer for adding to apple crumbles and pies. And however inexperienced a forager you are, with that unmistakable musty scent, they are instantly recognisable.

1 bottle red wine
a few elderflower heads (optional)
100g caster or vanilla sugar
500g strawberries
250g raspberries


Place the wine, and the elderflowers if using, in a medium-size saucepan and bring to the boil, then simmer over a medium heat until reduced to a little less than half the volume. Add the sugar and stir to dissolve. Leave the syrup to cool completely.

Hull the strawberries ­ if they are stubborn then slice off the tops. Cut them into halves or quarters if they are large, and place in a bowl with the raspberries. Pour over the syrup, discarding the elderflower heads and chill for a couple of hours. Take out of the fridge some 20 minutes before serving.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in