Sweetened Berries with Elderflower Sherbet

Fruit tossed with a bit of saft, a Swedish fruit syrup, is delicious alone or topped with sherbet and served with biscotti.

  • Servings: 8
Sweetened Berries with Elderflower Sherbet

Source: Martha Stewart Living, July 2008


  • 2 pounds strawberries, hulled and quartered
  • 1 pound (4 cups) golden raspberries
  • 4 ounces (1 cup) fresh black currants
  • 4 ounces (1 cup) fresh red currants
  • 1/2 cup Saft
  • Elderflower Sherbet
  • Cardamom Biscotti


  1. Combine berries in a large bowl. Stir in saft. Cover, and refrigerate until cold, stirring twice, for up to 2 hours. Let stand at room temperature for 10 minutes before serving. Serve with sherbet and biscotti.

Cook's Notes

If fresh currants are unavailable, use pitted fresh cherries or red raspberries.


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