Terrie Sanford made this delicious fruit dish for our monthly Historical League meeting. It was so refreshing with the minty taste lingering in my mouth.
1/2 cup loosely packed fresh mint
6 tablespoons sugar
3 cups sliced strawberries
3 cups blackberries
3 cups blueberries
Pulse the mint and sugar in a food processor until finely ground. Sprinkle over the strawberries, blackberries and blueberries in a large bowl and toss gently to combine. Let stand for 5 minutes before serving.
Terrie commented it was easy to make but can be very expensive if the berries are not in season.
Kudos to April Riggins and Mary Pearce for the lovely Easter display on the buffet table. Note the tatting on the recipe card that Mary made. Love to see a lost art still in use.
No comments:
Post a Comment