Edit ModuleShow Tags

Marinated Summer Berries with Fruit Sorbet Recipe


Published:

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

 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Pepito’s to Become El Burrito Minneapolis

The Pepito’s/Parkway Theater combo is sold to local entrepreneurs who have a restaurant tenant and theater remodeling plans.

James Beard Semifinalists Are Cheaper by the Dozen

Ten chefs and two restaurants were named to the 2018 James Beard Award semifinalist list

Banana Pudding Pie Recipe

Make some new sweet memories with a retro dessert

Bonterra Vineyards and the Future of Organic Farming

Learn how Bonterra Organic Vineyards set the standard for organic winemaking, then sample Bonterra at this year's Food & Wine Experience March 3-4, 2018

10 Best Friday Fish Fries for Lent

Christian or not, get your fried fish here around the Twin Cities

3 Things to Eat This Week: Valentine's Edition

If you forgot to make reservations for Valentine's Day week, you're not too late—these, ahem, romantic spots will still have you

Kimchi and Gruyère Pizza Recipe

Step up your pizza game with outside-the-box homemade pie

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants

Banish the #BoldNorth Hangover

Recover from the Super Bowl with fries, delicious guacamole, and a special dinner with Jason & Joy
Edit ModuleShow Tags
Edit ModuleShow Tags