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> SUMMER FRUIT SALAD WITH GERANIUM LEAVES
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>
>  1 c. raspberries
>  1 c. loganberries
>  1 c. red currants
>  1 c. black currants
>  1/2 c. blackberries
>  1/2 c. blueberries; optional
>  2 c. sugar
>  2 c. cold water
>  2 lg. or 6-8 med. size sweet geranium leaves
>
> Put all fruit into white china or glass bowl. In saucepan,
> slowly heat sugar, water, and sweet geranium leaves to a
> boil, stirring until sugar dissolves. Boil for 2 minutes.
> Pour boiling syrup over fruit and allow to marinate for
> several hours. Remove geranium leaves. Serve chilled,
> accompanied by shortbread or softly whipped cream. Garnish
> with a few fresh sweet geranium leaves.

from www.cooks.com .

2010, Central Coast Geranium Society (CCGS )