I’m a sucker for anything lemon.
This was not always the case. I’ve only become a huge fan in the past few years.
There’s just something about it that makes me think of spring and summer.
Something utterly refreshing and clean.
So the other day, I was browsing one of my favorite foodie sites–
The Barefoot Contessa, and came across this recipe.
All I had to do was read the ingredients and I was sold.
I tested this recipe out on a few willing participants (girlfriends) the other day and they all loved it.
It is also a beautiful salad, perfect for a brunch or garden party.
I thought that this might be a great addition to this year’s Easter dinner.
Limoncello Fruit Salad
(slightly adapted from Barefoot Contessa)
7 ounces Greek yogurt
1/3 cup bottled lemon curd
1 tablespoon honey
1/4 teaspoon vanilla extract
2 cups sliced strawberries (1 pint)
1 cup blueberries (1/2 pint)
1 cup blackberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
fresh mint leaves
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, blueberries, blackberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top with a fresh mint leaf.