SUMMER FRUIT SALAD IN BERRY SYRUP
By Lisa StarEasy to make, it elevates the most ordinary fruit salad into a jeweled masterpiece, and can also be poured over parve vanilla ice-cream, cheesecake, vanilla cake, or Greek yoghurt.
Follow your visit to the supermarket fresh produce stand with a quick stop at the freezer section.
Your bland watermelon and nectarines - and your guests - will thank you for it.
6 nectarines, sliced
1 punnet fresh blueberries
SYRUP
300g package frozen berries/cherries
⅓ cup fresh lemon juice
½ cup sugar
1 cup water
3 tablespoons orange liqueur (optional)
2: Stir in liqueur if using, allow to cool, then pour over fresh fruit and refrigerate till ready to serve.