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Basil and lemon summer berry salad
Serves: 4
Total time: 
Recipe photograph by Toby Scott
Basil and lemon summer berry salad
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
216Kcal
Fat
1gr
Saturates
0gr
Carbs
45gr
Sugars
45gr
Fibre
9gr
Protein
3gr
Salt
0gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- finely pared zest and juice of 1 lemon
- 3 basil sprigs, plus a few extra leaves
- 110g granulated sugar
- 2 ripe peaches or nectarines, stoned
- 300g strawberries, hulled and sliced
- 1 x 150g punnet redcurrants, stripped from the stems
- 300g raspberries
- 125g blueberries
Step by step
Get ahead
Make a few hours before serving and leave at room temperature.
- Put the pared lemon zest in a small pan with the basil, 150ml water and the sugar. Dissolve the sugar over a low heat, then simmer for 10 minutes. Remove the pan from the heat and add the lemon juice. Set aside for about 20 minutes to cool slightly.
- Quarter each peach or nectarine, cut into slices and put in a pretty bowl. Mix in the strawberries, redcurrants, raspberries and blueberries. Pour the warm syrup through a sieve over the fruit; remove and discard the basil and save the lemon zest. Mix thoroughly; don't chill as this reduces the fragrance of the basil.
- Finely slice some of the softened lemon zest into thin matchsticks. When you're ready to serve, scatter the fruit with the zest and a few fresh basil leaves.