To highlight the flavour of a particular fruit in a summer berry mix, add that fruit’s eau de vie or liqueur. For example, bring out the flavour of currants with crème de cassis, or the taste of strawberries with eau de frais.
Frozen summer berries release lots of juice when defrosted so are best in cooked dishes. If cooking defrosted berries in a compôte (at room temperature or cold), thicken the sweetened excess juice with a little arrowroot. If using them in a pie, thicken the juice with cornflour.
