Cherry and raspberry salad with rose syrup

Yummy Cherry and raspberry salad with rose syrup Recipe

This luscious fruit salad in warm wine syrup brings the flavours and colours of the festive season to the dessert table.
Cherry and raspberry salad with rose syrup
Prep Time : 3:10 | Cook Time : 0:05 | Total Time : 3:15 | Serving : 4 person.


  • 200g cherries

  • 50g raspberries

  • 2 ripe white peaches, stoned, cut into wedges

  • 2 ruby royal plums, stoned, cut into wedges

  • 2 tablespoons small round mint leaves

Rose syrup

  • 1 cup (250ml) rose wine

  • 2 tablespoons caster sugar

  • 2 whole star anise

  • 1 cinnamon stick


  • Step 1

    To make the rose syrup, combine the rose wine, sugar, star anise and cinnamon stick in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 3-4 minutes or until syrup thickens slightly. Remove from heat and set aside to cool slightly.

  • Step 2

    Combine the cherries, raspberries, peaches and plums in a large bowl. Drizzle with the warm syrup. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

  • Step 3

    Add the mint to the fruit and gently stir to combine. Spoon the fruit mixture evenly among serving bowls.

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