Recipe: Summer berries with lemon and mint

Summer on a plate

  • place PRE 10mins/2hrs chill
  • place SERVES 6
  • printicon

Now berries are in season and at their best, this is a lovely and very simple way to end a summer meal. Either use a mixture of several types or choose just a couple — depending what looks good that day.

Whichever combination you choose, I would  keep the strawberries as they go beautifully with the lemon and sugar marinade, and  create a delicious juice. The mint also gives it a nice kick.

Hull the strawberries and rinse them together with the blueberries. 

Cut each strawberry into 4 to 6 pieces, depending on how big they are, and leave the rest of the berries whole.
Mix the strawberries and blueberries with the lemon juice and sugar, keep the blackberries, raspberries and mint aside because if added too soon they would mushy. 

Stir well and refrigerate for at least 2 hours and up to 6 hours, stirring gently a couple of times.  

Ten minutes before serving, add the remaining berries and the chopped mint and stir.

Serve the berries well chilled in the juice either on their own, or with a simple vanilla sponge cake, with cream or with ice cream.


400g strawberries

150g blueberries

2 lemons, freshly squeezed

2-3 tbsp caster sugar  

150g blackberries

200g raspberries

3 tbsp fresh mint, finely chopped

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