1 bottle red wine
a few elderflower heads (optional)
100g caster or vanilla sugar
Place the wine, and the elderflowers if using, in a medium-size saucepan and bring to the boil, then simmer over a medium heat until reduced to a little less than half the volume. Add the sugar and stir to dissolve. Leave the syrup to cool completely.
Hull the strawberries if they are stubborn then slice off the tops. Cut them into halves or quarters if they are large, and place in a bowl with the raspberries. Pour over the syrup, discarding the elderflower heads and chill for a couple of hours. Take out of the fridge some 20 minutes before serving.Reuse content