Summer Berries

May 12, 2014

• 1 cup good red wine
• 1 cup water
• 1 cup sugar
• 1 Tablespoon cinnamon
• 1 Tablespoon lemon juice
• 1 pound strawberries
• 1 pound blueberries
• 1 pound raspberries
• 1 pound blackberries
• one pound cake cut into cubes
• whipped cream

Simple syrup – in a small sauce pan combine the sugar and water and heat until dissolved. Whisk in the cinnamon and remove from heat. Pour in the red wine and lemon juice.

Rinse all the berries, quarter the strawberries and combine with the simple syrup. Chill.

To serve Charlotte, style, cut the pound cake into 1 inch cubes and place them randomly in a deep glass Charlotte bowl. Pour the berries and syrup over the pound cake. Chill. Top with whipped cream, one of each fresh berry and a mint sprig.

To serve individually, layer pound cake into individual glass bowls, pour berries and syrup on top. Chill. Finish with whipped cream, one of each fresh berry and a mint sprig.