Salad Of English Summer Berries Recipe
raspberry sorbet, lavender shortbread
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Ingredients
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Salad
Raspberry Sorbet
Lavender Shortbread
Method
Salad Preparation
- 1
Combine the Berries
In a large bowl, gently combine the raspberries, strawberries, blueberries, and blackberries.
- 2
Dress the Salad
In a small bowl, whisk together honey and lemon juice. Pour over the berries and toss gently to coat. Sprinkle with chopped mint leaves.
Raspberry Sorbet Preparation
- 3
Make the Raspberry Puree
In a blender, combine fresh raspberries, sugar, lemon juice, and water. Blend until smooth.
- 4
Freeze the Sorbet
Pour the raspberry puree into a shallow container. Freeze for about 4-6 hours until firm, stirring every hour to break up ice crystals.
Lavender Shortbread Preparation
- 5
Prepare the Dough
In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract and dried lavender.
- 6
Add Flour and Salt
Gradually add the flour and salt to the butter mixture, mixing until a dough forms.
- 7
Shape and Chill
Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 8
Bake the Shortbread
Preheat the oven to 350°F (175°C). Slice the chilled dough into rounds and place on a baking sheet. Bake for 10-12 minutes or until lightly golden.
