Recipe information
Yield
Serves 6
Ingredients
1/2 cup water
2/3 cup sugar
1/2 cup packed fresh mint leaves, washed well and spun dry
1 1/2 tablespoons fresh lemon juice
1 pint strawberries, hulled and, depending on size, halved or quartered
1/2 pint blackberries or black or red raspberries, picked over
6 tablespoons sour cream
Garnish: fresh mint sprigs
Preparation
Step 1
In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add mint and simmer 1 minute. Remove pan from heat and with a wooden spoon crush mint against bottom and side of pan. Let syrup stand, covered, 20 minutes and pour through a fine sieve into a bowl, pressing hard on mint.
Step 2
Add lemon juice and berries to syrup. Let berry mixture stand at least 30 minutes and up to 2 hours to blend flavors.
Step 3
Peel off paper liners from spongecakes and halve horizontally. Put spongecake bottoms on 6 plates and spoon berry mixture over them. Divide sour cream among spongecakes and arrange spongecake tops on desserts.
Step 4
Garnish desserts with mint.
Nutrition Per Serving
Each dessert about 239.2 calories and 7.7 grams fat (29% of calories from fat)
#### Nutritional analysis provided by Gourmet
each spongecake about 96.6 calories and 4.9 grams fat (46% of calories from fat)
#### Nutritional analysis provided by Gourmet
