Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Raspberries |
| 1 pint | Strawberries -- quartered |
| 1 pint | Blueberries |
| 1 pint | Raspberry syrup |
| 1 tablespoon | Mint -- chopped |
| 3 tablespoons | Lemon juice |
Combine fruit, mint, and lemon juice with raspberry sauce. Serve with "Wildflower Honey Cake." The recipe is available in this cookbook.
Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen File