Ingredients
2 pounds strawberries, hulled and quartered
1 pound (4 cups) golden raspberries
4 ounces (1 cup) fresh black currants
4 ounces (1 cup) fresh red currants
1/2 cup Saft
Elderflower Sherbet
Cardamom Biscotti
Preparation
Combine berries in a large bowl. Stir in saft. Cover, and refrigerate until cold, stirring twice, for up to 2 hours. Let stand at room temperature for 10 minutes before serving. Serve with sherbet and biscotti.
