Post by Cherry on Aug 12, 2012 12:56:30 GMT
1 canteloupe, cut into bite sized pieces (or use melon baller)
225g strawberries, sliced
3 peaches, peeled and cut into small cubes
1 bunch of seedless grapes, some halved. (green or red)
2 tblsp caster sugar
1 tbsp rose-water
1 tbsp lemon juice
mint to decorate
Mix the sugar, rose-water and lemon juice, then add to the prepared fruits.
To peel peaches, cover with boiling water and leave to stand for a couple of minutes. Cool under cold water before peeling.
MY TIPS:
I had to make another half of the rose-water mixture. It adds a beautiful delicate fragrant flavour, yet my French friend could not define it.
It was pretty enough to use my crystal bowl and I put two small roses in the corner. (Leverkusen and Laura Louisa. The colours were perfect.)
It is best served on its own, but I did offer half fat creme fraiche.
225g strawberries, sliced
3 peaches, peeled and cut into small cubes
1 bunch of seedless grapes, some halved. (green or red)
2 tblsp caster sugar
1 tbsp rose-water
1 tbsp lemon juice
mint to decorate
Mix the sugar, rose-water and lemon juice, then add to the prepared fruits.
To peel peaches, cover with boiling water and leave to stand for a couple of minutes. Cool under cold water before peeling.
MY TIPS:
I had to make another half of the rose-water mixture. It adds a beautiful delicate fragrant flavour, yet my French friend could not define it.
It was pretty enough to use my crystal bowl and I put two small roses in the corner. (Leverkusen and Laura Louisa. The colours were perfect.)
It is best served on its own, but I did offer half fat creme fraiche.
