Fruit salad
Description
The salad is quick and easy to prepare. You can use any berries and fruits you prefer—there are no strict rules in this recipe. Fresh basil and tarragon leaves add a special touch of freshness. It's best not to store the salad for long; serve it immediately so the berries and fruits don't release their juice. I serve it in glasses, decorated with ice cubes. The salad is ready to serve.
Instructions
- 1
Step 1
1. Pour water into a saucepan, add granulated sugar, zest, and juice from two lemons. Place the pot over heat and bring to a boil.
- 2
Step 2
2. Wash and coarsely chop the basil and tarragon leaves, place them in a bowl. Pour the boiling sugar syrup over the herbs and let it cool.
- 3
Step 3
3. After cooling, I strain the mixture through a fine sieve to remove the herbs. I then pour the resulting mixture into ice cube molds and freeze for 4-6 hours.
- 4
Step 4
4. Wash the berries and place them in a bowl (seedless grapes, cut in half), wash and peel the mango, then dice it into small cubes.
- 5
Step 5
5. Mix all ingredients in a salad bowl, add the juice of one lemon, sprinkle with powdered sugar, and gently mix.
- 6
Step 6
6. Take my mint, pick off the leaves, and add them to the salad (whole or chopped).
- 7
Step 7
7. Serve the salad in glasses: place the fruits, then add the ice prepared in advance. Top with another teaspoon of salad and immediately serve at the table.