Summer berries with mint tea & lavender shortbread
Summer fruits steeped in wine and fresh mint tea, with dainty lavender biscuits on the side, make for a refreshing seasonal pud
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Plus chilling
- To make the shortbread, using a pestle and mortar, or food processor, blend the lavender and sugar. When they are quite fine, sieve and add to the butter. Discard any lavender left in the sieve. Mix the butter and sugar then add the flour bit by bit until the mix comes together as a dough. Turn out the dough onto some baking paper, wrap and chill for 30 minutes.
- Heat oven to 160C/fan 140C/gas 3. Roll out the dough and cut into biscuits (you should get about 30 biscuits that will keep for a week in an airtight container). Dust with sugar and bake for 10-12 minutes until lightly golden. Cool on a wire rack.
- Bring the wine, caster sugar and vanilla to the boil in a small pan. allow to infuse for a few minutes, then remove from the heat. add the berries and steep in the warm liquor until they start to soften. Meanwhile, put the mint leaves in a teapot and pour over boiling water to make a pot of mint tea. Allow to infuse for 5 minutes.
- When ready to serve, using a slotted spoon, divide the berries between 4 bowls or glasses then pour over a little of the mint tea. Garnish with fresh mint sprigs and serve with the lavender shortbread on the side.
Per serving
553 kcalories, protein 6g, carbohydrate 66.5g, fat 28.3 g, saturated fat 17.4g, fibre 3.9g, salt 0.62 g
Recipe from olive magazine, August 2010.
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Ingredients
- 250ml rosé wine or white wine
- 1 tbsp golden caster sugar
- 1 vanilla pod , split
- 250g blackberries
- 250g raspberries
- small bunch mint , leaves picked , plus extra sprigs, to decorate
FOR THE LAVENDER SHORTBREAD
- 200g salted butter , very soft
- 300g plain flour , sifted
- 110g caster sugar , plus extra for dusting
- 2 tsp dried lavender buds (buy lavender for culinary use from specialist baking shops or online)
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Plus chillingIngredients
- 250ml rosé wine or white wine
- 1 tbsp golden caster sugar
- 1 vanilla pod , split
- 250g blackberries
- 250g raspberries
- small bunch mint , leaves picked , plus extra sprigs, to decorate
FOR THE LAVENDER SHORTBREAD
- 200g salted butter , very soft
- 300g plain flour , sifted
- 110g caster sugar , plus extra for dusting
- 2 tsp dried lavender buds (buy lavender for culinary use from specialist baking shops or online)
Per serving
553 kcalories, protein 6g, carbohydrate 66.5g, fat 28.3 g, saturated fat 17.4g, fibre 3.9g, salt 0.62 g
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15 November 2010
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11 June 2011
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26 July 2012
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