Tipsy Berry “Shortcake”
I’ve updated the classic strawberry shortcake dessert with a mixture of lemon and gin-soaked berries served over a crispy shortbread cookie crust. This modern day “shortcake” is my go-to summer dessert when I want to serve something special but I am are short on time!
Serves 4-6
Zest of a lemon
1 tablespoon fresh-squeezed lemon juice
3 tablespoons sugar
Pinch of dried ginger
Pinch of salt
2 tablespoons craft gin
1-2 pints favorite berries such as blackberries, raspberries or blueberries—or a mixture
3 cups strawberries, cleaned and cut into quarters
Homemade or favorite bakery shortbread cookies
Lemon peel and or fresh mint for garnish
In a medium sized bowl, mix together zest, lemon juice, sugar, ginger, salt, and gin. Add the berries and toss gently to combine.
Let sit at room temperature for at least 25 minutes before serving or refrigerate overnight. Stir occasionally to make sure all the berries are exposed equally to the sugar-lemon-gin mixture.
To make into the shortcake: Place the shortbread cookies in the bottom of a dish. Ladle a few spoons of juice over the cookies. Top with a couple of heaping spoonfuls of fruit. Garnish with a lemon peel or a sprig of mint.
Note: If you want, you can serve with whipped cream, lemon sorbet or ice cream, but I think it is delicious served on it’s own so you can taste the nuances of the lemon and gin with the berries.
ALL RECIPES ©ELIZABETH KARMEL 2020