1 c. raspberries
1 c. loganberries
1 c. red currants
1 c. black currants
1/2 c. blackberries
1/2 c. blueberries; optional
2 c. sugar
2 c. cold water
2 lg. or 6-8 med. size sweet geranium leaves

Put all fruit into white china or glass bowl. In saucepan, slowly heat sugar, water, and sweet geranium leaves to a boil, stirring until sugar dissolves. Boil for 2 minutes. Pour boiling syrup over fruit and allow to marinate for several hours. Remove geranium leaves. Serve chilled, accompanied by shortbread or softly whipped cream. Garnish with a few fresh sweet geranium leaves.