Summer berries are the perfect ending to a delicious and filling meal. The saying should be, “there’s always room for berries,” instead of Jell-O! The markets are bursting with different berries with more on the way, whether you like them plain, sprinkled with sugar, soaked in wine, sauteed, grilled, in a pie or cobbler, or in a sorbet, we love our berries. After teaching cooking classes in the Farmer’s Market last year, I found a simple way to highlight berries by topping them with a bit of Syllabub. Funny little word isn’t it? Syllabub is a cream thickened by alcohol and a bit of citrus juice. Way back when farmers would milk the cow right into the ale pot to make this cream. My students were amazed at how quickly the cream whipped up (by hand), all the different flavor combinations that could be created, and how lovely it went with berries without over-taking the berry’s flavor. For your next dinner party, serve a large bowl of berries with some Syllabub and a few fine chocolate bars, a nice after dinner drink, and enjoy the simplicity and a very cool kitchen.
- ⅓ cup sweet white wine, Disaronno, or triple sec
- 2 T. sugar
- juice of ½ lime or lemon
- 1 cup heavy cream
- In a large bowl, whisk sugar, lime juice, and alcohol, until sugar is dissolved, about 1 minute.
- While whisking, slowly pour heavy cream into the sugar mixture. Whisk until soft peaks form. About 2 minutes. You can make this as thick or as thin as you like, either pourable or spoonable the choice is yours. Chill or serve immediately. I have kept the leftovers in the fridge for up to 2 days. Re-stir before serving.
How do you keep the summer table simple and the kitchen cool?