Minted Berry Spongecakes

Name: Minted Berry Spongecakes
Ingredients: 1/2 cup water; 2/3 cup sugar; 1/2 cup packed fresh mint leaves, washed well and spun dry; 1 1/2 tablespoons fresh lemon juice; 1 pint strawberries, hulled and, depending on size, halved or quartered; 1/2 pint blackberries or black or red raspberries, picked over; 6 Individual Spongecakes; 6 tablespoons sour cream; Garnish: fresh mint sprigs

9 ingredients

10 steps

Ingredients

1/2 cup water
2/3 cup sugar
1/2 cup packed fresh mint leaves, washed well and spun dry
1 1/2 tablespoons fresh lemon juice
1 pint strawberries, hulled and, depending on size, halved or quartered
1/2 pint blackberries or black or red raspberries, picked over
6 Individual Spongecakes
6 tablespoons sour cream
Garnish: fresh mint sprigs

Directions

1

In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved.
2

Add mint and simmer 1 minute.
3

Remove pan from heat and with a wooden spoon crush mint against bottom and side of pan.
4

Let syrup stand, covered, 20 minutes and pour through a fine sieve into a bowl, pressing hard on mint.
5

Add lemon juice and berries to syrup.
6

Let berry mixture stand at least 30 minutes and up to 2 hours to blend flavors.
7

Peel off paper liners from spongecakes and halve horizontally.
8

Put spongecake bottoms on 6 plates and spoon berry mixture over them.
9

Divide sour cream among spongecakes and arrange spongecake tops on desserts.
10

Garnish desserts with mint.