Limoncello (lee-mon-CHAY-low) is a lemon-flavored liqueur from Italy's Amalfi coast. It's often savored after a meal. Store it in the freezer, and serve over ice. If you have trouble finding it, substitute an orange-flavored liqueur such as Grand Marnier. This recipe earned our Test Kitchens' highest rating.
1 cup fresh raspberries
2 cups fresh blackberries
2 cups hulled fresh strawberries, quartered
2 cups fresh blueberries
1/4 cup sugar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons limoncello (lemon-flavored liqueur)
1/2 cup torn mint leaves
How to Make It
Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.
This was a great recipe! I served as a dessert for my in-laws at a Mother's day brunch and it went over quite well. I served it with angel food cake and then later had some leftovers with vanilla ice cream. I have to say it was better with the cream, but probably not very light. Will be making this again.
July 14, 2009
This was delicious! Very nice and light. I served it with a vanilla bean cream. Everyone raved about it.
April 15, 2012
I have made this lots of times and it always gets rave reviews. It's really simple and is a delicious light summer dessert
November 12, 2014
So tasty and refreshing and very easy to make. I've made this several times and everyone loves it. A definite keeper!
May 28, 2012
Delicious. Added a little tarragon I had on hand and that was great too. Paired well with a red wine (Turley).
May 20, 2011
This is a wonderful recipe! I have prepared this many times (in fact, I'm making it tonight) and everyone loves it. I normally serve it with a little low-fat vanilla yogurt, but ice cream or pound cake would be good too. This is a fresh, light dessert.
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