Sweetened Berries with Elderflower Sherbet

Name: Sweetened Berries with Elderflower Sherbet
Ingredients: 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

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

Martha Stewart Living, July 2008

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Recipe Summary

Servings:

Ingredients

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

Directions

Step 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.

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Cook's Notes

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

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Sweetened Berries with Elderflower Sherbet

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Recipe Summary

Ingredients

Directions

Cook's Notes

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Sweetened Berries with Elderflower Sherbet

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Sweetened Berries with Elderflower Sherbet