Summertime is in full swing and if you’re anything like me weekends are spent entertaining or attending cookouts and get-togethers with friends. Grilling out and spending time outdoors with family and friends is something I look forward to most each summer. One thing I have discovered when it comes to entertaining on a weekly basis is that keeping things simple is key. Because if you’re stressed out it’s impossible to enjoy the experience.
The dishes that I entertain with or take along to a party are most often those that I can make blindfolded. Especially when I have people at my house gathered in the kitchen. I don’t want to have to think. I love things that I can prep ahead or throw together quickly while sipping on a glass of wine and chatting away. My macerated berries with limoncello creme is one of those recipes (if you can even call it a recipe) which can be made up ahead of time (perfect for toting along to a party) or prepared while doing a million other things without messing it up.
The key is to find ripe fruit (local in season is best) and to plan ahead enough to refrigerate the can of full-fat coconut milk for at least a few hours before whipping. Otherwise, that’s it! You can’t mess it up.
I can’t wait to see what you guys think of this one!
Ingredients:
2 containers of Blueberries
2 containers of Raspberries
1 container of Strawberries
1/4 cup Limoncello
Zest and Juice of 1 Lemon
1/4 cup Raspberry Jam
Fresh Mint for Garnish
Directions:
Quarter your strawberries and combine all of the ingredients in a bowl. Cover and refrigerate at least 1 hour before serving.
Serves 8.
For the coconut creme refrigerate a can of full-fat coconut milk overnight and open the can from the bottom scraping out the cream. Whip the cream with a whisk and add a splash of limoncello until it resembles whipped cream. You can also serve over ice cream!
Enjoy!
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