Mixed Berries with Ginger Syrup and Tarragon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 267
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 67
- Dietary Fiber
- 6
- Sugar
- 58
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 6
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
1 cup sugar
1 cup water
Juice of 1 lemon
1 knob ginger, sliced into coins
Few tarragon sprigs, leaves stripped off and stems chopped and reserved
1/2 pint raspberries
1/2 pint blackberries
1/2 pint blueberries
Directions
- In a small saucepan, combine the sugar, water, lemon juice, ginger, and tarragon stems. Heat until sugar has dissolved. Set aside to cool. Strain.
- Combine the berries in a large serving bowl. Pour the simple syrup over the berries. Chop the tarragon leaves and add to the bowl. Toss gently to coat. Serve on cake, with whipped cream or just as is.