Sophie says: “I often serve this as a summer dessert on warm balmy evenings. It's healthy, slightly unusual and very pretty. It also works well as a special breakfast fruit salad. You can find rosewater in most supermarkets and it’s worth the effort to get it as it really makes the dish.”

Serves: 4

Preparation time: 5 minutes

Cooking time: n/a

You’ll need:

for the syrup

100g caster sugar

100ml water

1 tsp rosewater


to serve

500g Sweet Eve strawberries

4 figs

200ml of greek yoghurt


What to do:

Firstly make the syrup by combining the sugar and water. Bring it to the boil and simmer until the sugar has dissolved. Then take off the heat and add the rosewater. Cool completely.

Next, take the strawberries and hull them, leave them whole and arrange on a platter or large plate.

Quarter the figs and arrange on top. Finally, sprinkle over the rosewater syrup. Serve with the greek yoghurt on the side.

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