Summer Berry Lime Compote
This is a great recipe to make the most of summer berries. This compote can serve as a sauce with sorbets, a syrup for cakes, or as my family loves it, as a topping to vanilla ice cream. This beats any store bought topping.
You can use frozen raspberries if they are hard to find or are too expensive.
Feel free to substitute lemon for the lime.
You can use frozen raspberries if they are hard to find or are too expensive.
Feel free to substitute lemon for the lime.
Recipe
500g strawberries, hulled
125g caster sugar
Finely grated rind of 1 lime
1 tablespoon lime juice
2 tablespoons water
120g raspberries
150g blueberries
125g caster sugar
Finely grated rind of 1 lime
1 tablespoon lime juice
2 tablespoons water
120g raspberries
150g blueberries
Slice the strawberries widthways into 3mm slices.
Combine the sugar, lime rind, lime juice and water in a medium sized saucepan. Stir over low-medium heat until the sugar dissolves.
Add the berries, stir to coat in the syrup, bring to a simmer and cook over low-medium heat, stirring occasionally for 5 minutes or until the berries soften (the raspberries will collapse). Cool to room temperature.
Combine the sugar, lime rind, lime juice and water in a medium sized saucepan. Stir over low-medium heat until the sugar dissolves.
Add the berries, stir to coat in the syrup, bring to a simmer and cook over low-medium heat, stirring occasionally for 5 minutes or until the berries soften (the raspberries will collapse). Cool to room temperature.
Enjoy!
