- 100 g of raspberries
- 150 g of strawberries
- 100 g of redcurrants
- 100 g of bilberries
- A few leaves of fresh mint
- 100 g of granulated sugar
- 1 piece of lemon peel
Pour the sugar into a saucepan. Add 20 cl of water, the mint and the lemon peel. Bring to the boil and leave to simmer for 10 minutes. Meanwhile, wash the red fruit and put it into a salad bowl.
Cut up the strawberries. Take the syrup off the heat and let it cool. Filter it, pour over the fruit and mix gently.
Leave to cool then put in the fridge for at least an hour.
Share the fruit salad and its syrup among 6 verrines and serve very cold.