Every year at my birthday, we have a simple celebration—my husband, son, daughter and I make dinner together and take a special outing. This year, we had a light grilled dinner followed by these Berries in Grenadine with Mint for dessert. I'm not much for cake and I didn't need to see candles to blow out, so this light summer dessert was just right. The next day, we went to Fenway Park to watch the Sox win an awesome game. Combined with the cards and gifts and well-wishes I received from friends and family, it was a fabulous celebration.
Once again inspired by Diana Henry, this recipe is simple to make, but the grenadine with a bit of lime syrup make it a dish filled with complex flavors, perfect any day or for any celebration.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Note: Gathering Flavors will be on hiatus until early September. Enjoy the rest of your summer.
Mixed Berries in Grenadine with Mint
Yield: 4 Servings
- 2 cups fresh strawberries
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 2 tablepoons grenadine syrup
- 1 tablespoon sweetened lime syrup
- Handful fresh mint leaves, rinsed
- Rinse and hull the berries. Cut into small pieces and place in a large bowl. Rinsed the raspberries and black berries, pat dry, and add to the bowl with the berries. Add the grenadine syrup and sweetened lime syrup. Toss gently with a spoon to combine. Cover and refrigerate for at least one hour.
- When ready to serve, remove from the refrigerator and transfer the berries to an attractive serving bowl. Top with fresh mint leaves.
- Serve and enjoy.
For a less sweet version of this dish, substitute fresh lime juice for the syrups and add a tablespoon of raw honey.