Your favorite fresh berries in a light lemon syrup makes a refreshing summer dessert.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup sugar||3 tbsp fresh lemon juice|
|grated zest of 1 lemon||1 3/4 lb (800 g) fresh strawberries, raspberries, and/or blueberries|
Bring 1 3/4 cups water and the sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Stop stirring, increase the heat to high, and boil for 2 minutes.
Remove from the heat. Stir in the lemon zest and juice and let cool completely.
Hull the strawberries and cut large ones in half. Combine the berries in a bowl and add the syrup. Stir gently to coat evenly. Cover and refrigerate until chilled. Spoon into bowls and serve.
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