225 grams of Scottish raspberries, allowed to stand for 20 minutes in some London Gin, and a flat dessert spoonful of table sugar shaken over the top. Stir for a minute after adding the sugar, and cover the bowl.
Decant into a serving bowl, and add two or three heaped dessert spoonfuls of Greek Style Yoghurt. A simple dish, but deliciously tart.
Raspberries in Gin, with Greek Style Yoghurt
