Marinated Summer Berries with Fruit Sorbet Recipe


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Photography Scott Peterson, Food Styling Kim Kissling

A cool, light and healthy dessert is a great way to top off a meal on a hot summer night—and a really quick and easy one that you can make before dinner is even better. This treat is virtually fat free and makes the most of the season's delicious juicy berries. Since this dessert includes a spirited marinade, maybe it could also serve as a little “nightcap.” For a nonalcoholic version, use a high-quality ginger ale made with fresh ginger in place of the peach schnapps or triple sec, suggests chef and cookbook author Rozanne Gold, who contributed this to Real Food. Bon Appétit and Cheers in one!


Marinated Summer Berries with Fruit Sorbet Recipe

Makes 8 servings

2 pints strawberries
2 cups blueberries
2 cups blackberries or raspberries
3 tablespoons sugar
3 tablespoons peach schnapps or triple sec
1 large lemon
2 pints of your favorite sorbet: strawberry, raspberry, mango, coconut or lemon


Wash fruit and dry well. Halve or quarter strawberries, depending on size.

Put all berries in a large bowl. Add sugar and peach schnapps or triple sec. Grate rind of lemon over fruit and toss gently. Cover and let sit at room temperature 1 to 2 hours.

Scoop sorbet into wine glasses and cover with berries and juices.


Nutrition info (per serving) Marinated Summer Berries with Fruit Sorbet: Calories 223 (5 From Fat); Fat 1g (Sat. 0g); Chol 0mg; Sodium 11mg; Carb 55g; Fiber 5g; Protein 1g

 

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