Limoncello Berry Smash-Up
The sugar and limoncello pull the juices out of the berries to make a beautiful, chunky sauce. Make the berry mixture before you start dinner—that way by dessert time it will be nice and juicy. Save whatever you don’t use on the profiteroles for another night. It will keep in the fridge for several days.
- 1 pint blackberries
- 1 pint raspberries
- A splash of limoncello
- 2 tablespoons superfine sugar
- 1/2 cup fresh mint leaves, chopped
In a medium bowl, combine the berries and limoncello. Sprinkle the sugar over the berries and stir until the sugar dissolves. Stir in the mint. Mash lightly with a fork and let the berries hang out.