 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a simple, lovely way to serve fresh summer berries. I made this for brunch today and found it a refreshing end to the meal. This dish could also be made year-round using unsweetened frozen berries that have been thawed. Note: Preparation time includes time needed for berries to sit at room temperature. Ingredients:
1/2 cup blackberry |
1/2 cup raspberries |
1/2 cup strawberry, hulled and quartered |
1/2 cup blueberries |
1 teaspoon lemon zest |
2 tablespoons granulated sugar |
1/4 cup light cream (or half-and-half or milk) |
Directions:
1. In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
2. Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
3. Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.
|
|