Berry recipes Archives

Berry recipes

Strawberry, avocado and smoked salmon salad

Berry recipes

Gluten-free raspberry cake with creme fraiche icing

20 minutes per layer

Berry recipes

Raspberry, rose and chocolate tartlets with a savoury bark

45 minutes

Berry recipes

Raspberry and caramel millefeuille

15 minutes

Berry recipes

Blueberry mojito rum baba

35 minutes

Quick raspberry cordial

Difficulty Easy

Ingredients

400 g frozen raspberries, thawed
240 g caster sugar

Method

Place the berries and caster sugar in a medium-sized saucepan over a low heat and stir until the sugar starts dissolving.

Once the sugar has dissolved, continue stirring but increase the heat until the mixture starts to boil.

Reduce the heat and continue stirring for a further 3–4 minutes, or until the mixture starts getting syrupy and begins to reduce. Do not overcook it. It should stay liquid and not turn into a sticky jam.

Remove from the heat and strain into a bowl. Decant the syrup (about 1 1⁄4 cups) into a small glass bottle. Discard the leftover seeds.

Cook's note: Serve with loads of ice, sparkling water and a few sprigs of mint. If you’re in the mood, you can add a splash of gin.

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Rosé-and-berry jelly

Mini Black Forest cakes

Strawberry, avocado and smoked salmon salad

Gluten-free raspberry cake with creme fraiche icing

Raspberry, rose and chocolate tartlets with a savoury bark

Raspberry and caramel millefeuille

Blueberry mojito rum baba

Blueberries stewed in hibiscus tea

Quick raspberry cordial

Quick raspberry cordial

Ingredients

Method