Ingredients

Serves 6

　　1/2 cup water

　　2/3 cup sugar

　　1/2 cup packed fresh mint leaves, washed well and spun dry

　　1 1/2 tablespoons fresh lemon juice

　　1 pint strawberries, hulled and, depending on size, halved or quartered

　　1/2 pint blackberries or black or red raspberries, picked over

　　6 Individual Spongecakes

　　6 tablespoons sour cream

　　Garnish: fresh mint sprigs

　　

Step 1

In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add mint and simmer 1 minute. Remove pan from heat and with a wooden spoon crush mint against bottom and side of pan. Let syrup stand, covered, 20 minutes and pour through a fine sieve into a bowl, pressing hard on mint.

　　

Step 2

Add lemon juice and berries to syrup. Let berry mixture stand at least 30 minutes and up to 2 hours to blend flavors.

　　

Step 3

Peel off paper liners from spongecakes and halve horizontally. Put spongecake bottoms on 6 plates and spoon berry mixture over them. Divide sour cream among spongecakes and arrange spongecake tops on desserts.

　　

Step 4

Garnish desserts with mint.

　　

Nutrition Per Serving

Each dessert about 239.2 calories and 7.7 grams fat (29% of calories from fat)

　　#### Nutritional analysis provided by Gourmet

　　each spongecake about 96.6 calories and 4.9 grams fat (46% of calories from fat)

　　#### Nutritional analysis provided by Gourmet