1 cup (250 ml) Pimm’s No.1

1/3 cup (70 g) sugar

1 cup (150 g) fresh blueberries

1 cup (140 g) fresh strawberries, hulled and halved (if large)

1 cup (140 g) fresh blackberries

1 cup (135 g) fresh raspberries

Mint leaves, for serving

In a small pot, bring the Pimm’s and sugar to a boil. Let reduce by 2/3, about 5 to 10 minutes. Transfer to a bowl and let cool.

Serve the fruit in bowls and drizzle with the Pimm’s syrup. Keep any remaining syrup for another use, like flavouring cocktails. Garnish each fruit salad with mint leaves and serve immediately.

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