Serves 4
Scented flowers and sweet herbs work well with summer fruits. The stock syrup (recipe below) keeps well in the fridge and can be scented with other herbs and flowers such as geranium or mint.
150ml light stock syrup
1 tbsp lemon juice
2 rosehip and hibiscus tea bags
2 large fresh basil leaves
500g fresh strawberries, hulled
Extra basil leaves to garnish
1 Place the stock syrup in a medium-sized pan, bring almost to the boil, then stir in the lemon juice, tea bags and basil. Remove from the heat and allow to infuse for 20 minutes. Strain and set aside until needed.
2 Ten minutes before serving, place the strawberries in four bowls. Pour over the juice and leave to macerate.
3 Garnish with extra basil leaves and serve.