Ingredients
½ cup caster sugar
2 Tbsp water
2 Tbsp Chambord liqueur
2 cups watermelon wedges, rind removed
1 cup cherries, pitted, halved
125g raspberries
1 white peach, stoned, sliced
Method
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Put sugar and water in a small saucepan and stir to combine. Bring to the boil over a medium heat and then boil for 2 minutes. Remove from heat and stir in liqueur. Set aside for 20 minutes or until mixture cools to room temperature. Transfer fruit to a large bowl, pour over cooled syrup and toss to coat. Serve.