Food & Cooking Recipes Dessert & Treats Recipes Sweetened Summer Berries By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Photo: Frances Janisch Prep Time: 5 mins Total Time: 25 mins Servings: 4 For this gem-coloreddessert, plump strawberries, raspberries,and blackberries are lightly cooked to release their juices, which are then reducedtomake a lemony sugar syrup. Ingredients ⅔ cup sugar 2 pounds mixed berries, such as raspberries, blackberries, and hulled sliced strawberries (about 4 cups total) 2 teaspoons fresh lemon juice Directions Heat sugar and 2/3 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved, about 1 minute. Add berries and lemon juice; cook, stirring very gently, until berries begin to release their juices, about 2 minutes. Using a slotted spoon, transfer berries to a medium bowl; set aside. Continue to cook liquid until it has been reduced by half, about 6 minutes. Remove from heat, and let cool slightly. Gently fold liquid into berries. Refrigerate 15 minutes. Divide berries and syrup among 4 serving bowls. Print