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Peachy the Magazine

Minted Blackberries with Lemon Cream

This recipe is featured in our January/February 2014 Food + Entertaining article, Moroccan Feast.

Minted Blackberries with Lemon Cream
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Minted Blackberries with Lemon Cream

Course: Dessert

Ingredients

  • 2 tablespoons water

  • 2 tablespoons sugar

  • 1⁄2 pint picked-over blackberries

  • 1 1⁄2 teaspoons chopped fresh mint leaves

  • 1⁄2 cup well-chilled heavy cream

  • 1 teaspoon finely grated fresh lemon zest

Directions

  • In a very small saucepan, simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute. In a small bowl toss with blackberries and mint. Chill blackberry mixture, covered, 15 minutes, or until cold. Divide blackberries between 2 Martini glasses. In a chilled bowl with an electric mixer beat cream with remaining tablespoon sugar until it just holds stiff peaks. Fold in zest. Top blackberries with lemon cream.

Notes