Berries with basil and lavender-honey yogurt drizzle
I love eating and cooking with fresh berries when they are at their peak in the summer. The key to this dish is allowing the berries to macerate (marinate) in the sugar, lemon juice, lemon zest, and basil. This is a great make-ahead dish if you’re in a time crunch. The basil and lavender oil add a refined touch to an otherwise very simple dessert. Remember when using essential oils, a little goes a long way. You don’t want your yogurt drizzle tasting like perfume.
1 pint raspberries
1 pint blackberries or boysenberries
1 quart strawberries, hulled and halved
2 tablespoons sugar
2 tablespoons fresh lemon juice
1⁄2 teaspoon grated lemon zest
4 fresh basil leaves, thinly sliced
1⁄2 cup plain yogurt
1 tablespoon wildflower honey
2 drops lavender oil
1 teaspoon fresh or dried lavender flowers, plus additional for garnish
In a large nonreactive bowl, gently mix together the raspberries, blackberries, strawberries, sugar, lemon juice and zest, and basil. Set aside to macerate for 30 minutes to 1 hour.
In a small bowl, mix together the yogurt, honey, lavender oil, and the teaspoon of lavender flowers.
Divide the berries among 6 small bowls. Drizzle each serving with about 1½ tablespoons of the lavender yogurt and garnish with a lavender flower.
Excerpted from Easy Green Organic by Anna Getty Copyright © 2010 by Anna Getty. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.