As much as I enjoy oppressive humidity and biting insects, I have to say that fresh berries are higher on my list of things to like about summer. Granted, the berries I can get my hands on come mostly from the supermarket and are available year-round, but fresh berries feel like summer.
I like them simple but not plain. I usually mix two types with contrasting colors: raspberries/blackberries, strawberries/blueberries, etc. Then, a dusting of sugar sweetens of course, but it also draws some moisture out of the berries to loosen things up.
The final touch is another color contrast: mint chiffonade. The flavor is subtle, but it’s almost more about the look. The green color contrasts with any berry, and long thin strips contrast with the berries’ plump roundness. Just stack some mint leaves neatly, and then roll them up. Slice the roll thinly, and you’re left with long, fine ribbons of mint.
Mix everything together gently, and park this in the fridge for a bit to let the sugar work it’s magic and to let the flavors meld. When it’s time to eat, I often also have some dairy with this (but my Brain wasn’t working on the last trip to the store). Partially melted vanilla ice cream works well. Another good move is crème fraiche, slightly sweetened, and spiked with a bit of Cointreau or Chambord.
The only catch is that while you can never have too many berries, it’s nearly impossible to buy a small amount of mint. I can always make mojitos or juleps I guess.
Photo (Canon Digital Rebel XT; Canon EFS 18-55mm; f/4.5, 25mm, 1/5) copyright © 2009 Gregory B. Ingersoll
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