• Combine all the ingredients in a large pot and slowly bring to a boil.
• Make sure to stir the pot continuously.
• When the mixture reaches boiling point, reduce the heat and let it simmer for about half an hour.
• Freeze in portions of, for example, 200 ml.

Usage possibilities

• If you strain the mixture through a fine-mesh sieve into a siphon, and charge it with one cartridge, you'll have a fruit compote.
• Do the same as in step 1, but use two cartridges, and you'll have a berry mousse.
• Do the same as in step 2, but add salt, pepper, and dried tarragon. Keep the sauce warm in a sous vide for 30 minutes at 50-60 degrees Celsius (122-140 degrees Fahrenheit).
• This will give you a berry sauce that goes well with a savory dish.
• Churn the mixture in an ice cream machine for 30 minutes, and you'll have a berry sorbet.