Shorey is a voracious fruit eater—apples, berries, bananas, oranges, apricots. When she was five, I remember her eating slices of lemon; she loved the acidity. We made this dessert using blueberries, honey, and lemon, with the idea that she would enjoy any leftovers for breakfast.
We also created delicious instant “cookies,” using plain sandwich bread, butter, and sugar (see recipe). Serve this dessert with the cookies.
Serves 4
Mix all the ingredients except the sour cream and mint together in a bowl and let the berries macerate at room temperature for 30 minutes to 1 hour, stirring the mixture occasionally.
At serving time, divide the blueberry mixture among four small bowls. Spoon about 2 tablespoons of the sour cream onto each dessert and top each with a mint sprig. The mint should be eaten with the berries.
“When Papi and I cook together, we usually make desserts. And they’re delicious!”
—Shorey