Compote of summer berries with scented geranium leaves

Frilly geranium leaves add a delicate perfume to this simple summer compote. See tip below for where to buy. Remember to leave time for infusing.

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Nutrition (per portion)

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Saturated Fat

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Serves: 6


Prep Time:

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U.S. U.K. Conversion chart
  • 350ml dry white wine
  • 300g granulated sugar
  • broad strip of lemon zest (leave the white pith behind)
  • 8 scented geranium leaves
  • juice of ½ lemon
  • 225g raspberries (use some white ones in the mix if you can find them)
  • 225g tayberries or loganberries (or a mixture of the two)
  • 225g small strawberries, hulled
  • 225g redcurrants and whitecurrants, de-stalked


  1. Put the white wine and sugar into a saucepan with the lemon zest and geranium leaves. Heat gently to dissolve the sugar, then simmer for a couple of minutes. Remove from the heat and leave to infuse.
  2. Add lemon juice to taste but be careful not to overwhelm the floral flavour. Chill or leave at room temperature.
  3. Put the fruit into a broad shallow bowl (to prevent them being squashed). Pour over the scented syrup. Madeleines or shortbread are a good accompaniment, along with whipped cream sweetened with icing sugar.

Tips & techniques

Use your own edible geraniums or order some from

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