I recently discovered this berry recipe in my Cooking Light Annual Recipes 2004 book. I have a freezer full of berries from last summer’s berry picking excursions. I used blueberries and strawberries and left out the raspberries since the hubby doesn’t like them much.
This works with frozen berries! Thaw and macerate at the same time. A great dish to make ahead. I served this on vanilla yogurt with Girlscout cookies, but it would also be good on ice cream, pound cake or angel food cake. Or pancakes and waffles!
#78 for Project 365
2 cups sliced strawberries
2 cups fresh blueberries
1 cup fresh raspberries
3 tablespoons fresh lemon juice
3 tablespoons Grand Marnier
1 tablespoon sugar
Combine all ingredients, stirring gently.
Cover and refrigerate at least 2 hours or overnight, stirring occasionally.