Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For this gem-coloreddessert, plump strawberries, raspberries,and blackberries are lightly cooked to release their juices, which are then reducedtomake a lemony sugar syrup.

Martha Stewart Living, June 2006

Gallery

Credit: Frances Janisch

Recipe Summary test

prep:
5 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews