Berries and Cherries in Red Wine Syrup

2:38 am on 12 December 2006


  • 2 cups fruity red wine
  • ¾ cup caster sugar
  • ½ cup redcurrant jelly
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • zest of 1 lemon in 1 cm wide strips
  • 500 grams assorted berries and cherries the seeds from 1 fresh pomegranate


Place all of the syrup ingredients in a pot, bring to the boil and simmer for 20 minutes or until reduced and syrupy. Remove the cinnamon, vanilla bean and zest and pour into a bowl to cool. This can be made several days ahead and stored in the fridge.

Half an hour before serving combine the berries and pomegranate seeds with some of the syrup and leave to infuse.

To serve: Carefully remove the semifreddo from the mould by inverting it onto a flat plate. Slice and serve with the fruit and a drizzle of the remaining syrup.

Suggested Wines To Go With Today's Recipe:-


Gladstone Vineyard 2006

Te Awa 2006

Pinot Noir:

Fairhall Downs 2005

12,000 Miles 2005

Hunters 2005

Morton Estate White Label 2003

From Nine To Noon

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