Poached blackberries with sweet geranium


Poaching berries in a light syrup with a herb or spice is one of my favourite ways to use up a glut of berries.  

Fresh berries can have a terribly short shelf life, and this is a way of preserving fruit for a few more days. Whilst I share concerns over excessive consumption of sugar, I would stress that you are most likely not to consume all the syrup. You need this quantity to poach the fruit gently, allowing it to retain its texture and shape. Any less would turn this into a fruit compote, as the fruit would be in direct contact with the bottom of the pan.  

If you have any syrup left, it’d be great added to some fruit purée to make a sorbet, or frozen into ice cube trays to make flavoured ice cubes to add to summer drinks. 

Black currants and raspberries work particularly well here as an alternative. I keep two rose geranium plants (grown from Ballymaloe cuttings) on my kitchen windowsill, as I adore their fragrance and add them to so many fruit dishes I make. 

Wild blackcurrants are infinitely more flavoursome than their cultivated counterparts, which are found in many supermarkets. It really is worth picking as many as you can when they’re in season and keeping a stash in the freezer, which is what I do. You can tumble frozen berries straight into hot syrup and leave them to poach. These are particularly special spooned warm onto vanilla ice cream for an easy but scrumptious pudding.


Poached Blackberries with Sweet Geranium
Serves 6
Write a review
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
455 calories
116 g
0 g
0 g
1 g
0 g
317 g
7 g
112 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 455
Calories from Fat 3
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 116g
Dietary Fiber 4g
Sugars 112g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 750ml water
  2. 650g caster sugar
  3. 500g blackberries, cleaned and stalks removed
  4. 6 large sweet rose geranium leaves
  1. Place the water and sugar into a pan and heat over a moderate heat. Stir intermittently to dissolve the sugar and ensure it doesn’t stick to the bottom of the pan.
  2. Once the sugar is dissolved, remove from the heat and add the blackberries and sweet geranium. Set aside to cool. The berries will poach in the residual heat, still retaining their texture, and the sweet geranium will release its fragrance.
  3. Keep refrigerated once cool, and store in an airtight container in the fridge, where the fruit will keep for a week.
Charlotte's Kitchen Diary http://www.charlotteskitchendiary.com/

Welsh Cakes


I first tasted an excellent Welsh Cake on a trip to Cardiff around five years ago. I was visiting with my sister, and we decided to take a walk around the waterfront. We passed a tiny shop, which had just enough space for a small counter and griddle, on which a steady stream of fresh […]

Continue reading...

A trip to the Dubai Marina


Dubai’s Marina area is one of the most vibrant and exciting parts of this exhilarating 24-hour city. Its glittering skyscrapers; extensive waterways and vibrant restaurants make for a thrilling visit, both at day and night. Many regular visitors to Dubai will always stay in this part of town, so I recently paid a visit to […]

Continue reading...

A guide to eating out in Dubai, 2015


 Dubai’s restaurant scene is constantly evolving, so I’ve recently been back to eat my way around the city and bring you my favourite places to eat out now.  The best Italian restaurant in Dubai right now has to be Ronda Locatelli, Giorgio Locatelli’s restaurant at the Atlantis The Palm. The menu is extensive, offering a […]

Continue reading...

Top activities in Dubai for foodies


This may come as a surprise, but the Atlantis Aquaventure waterpark is a tremendous place for foodies to visit. Stop for lunch or dress for dinner and head to Georgio Locatelli’s Ronda restaurant, which is situated right by the Atlantis restaurant. This is a stylish restaurant with a varied, interesting menu. The food is delicious, freshly […]

Continue reading...