Mixed Berry Recipe

Prepare and blend

Place the strawberries, blueberries, raspberries, 2 tablespoons sugar, and 1 tablespoon lemon juice into a blender or food processor. Pulse or blend on medium-high until mostly smooth but still slightly textured, about 20–30 seconds. Taste and add up to 1 additional teaspoon sugar or more lemon juice if needed to balance sweetness and acidity.

Strain the puree through a fine-mesh sieve into a bowl using the back of a spoon to press through; this removes seeds and creates a silky sauce. You should have about 1 to 1 1/4 cups of puree. Chill in the refrigerator if not using immediately.

Cook compote

In a small saucepan combine 1 cup mixed berries, 1 tablespoon sugar, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries release juices and begin to soften, about 4–6 minutes.

Mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and cook another 1–2 minutes until slightly thickened. Remove from heat, stir in 1/2 teaspoon lemon zest, and let cool to room temperature. The compote will thicken more as it cools.

Serve with yogurt or ice cream

Divide 2 cups of Greek yogurt or softened vanilla ice cream between 4 dessert bowls or glasses (about 1/2 cup per serving). Spoon 2–3 tablespoons of the strained berry puree over each portion. Add 1–2 tablespoons of the warm or cooled compote on top for texture, if using.

Garnish each serving with a sprinkle of toasted sliced almonds and a mint leaf, if desired. Serve immediately if using ice cream; if using yogurt, you can chill briefly before serving.