Touch of Nectar











{March 11, 2011}   A Taste of Summer in the Midst of Winter

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!

Macerated Berries
#78 for Project 365
Serves 4

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.

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We’re making something similar tonight, but serving it over an Italian custard. So glad berries are coming in season.



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