If you are like me, then you might have over indulged a little over Christmas and are feeling like a bit of a lead weight. I personally need a little bit of a vitamin kick – the kind you get from fruit salad in the summer.
The only problem is that it is winter and the fields are not exactly bursting with juicy strawberries and peaches. I have done a bit of research and have found the answer (and you can have it warm as well as cold). What is also handy is that you can make a batch and it will keep for about a week: perfect for breakfast with your porridge. Yum!
Ingredients
600g (1Lb 5oz) ready to eat dried fruits (prunes, pears, apricots, cranberries etc)
3 Tablespoons clear honey
1 Vanilla pod, split lengthways
1 Earl Grey tea bag
1 Tablespoon fresh lemon juice
Mascarpone or Greek yogurt
Tip the fruits and 700ml (1¼ pints) of cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil stirring well.
Lower the heat and simmer for 10 minutes until slightly syrupy.
Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
Discard the tea bag and the vanilla pod, tip the fruits and liquid into a non-metallic bowl, then pour in the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.
Enjoy!
Sarah
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