About 12 strawberries quartered, or as many as you prefer!
1 lemon, thinly sliced
Mint leaves to taste
Ice and purified water
Place lemon and strawberries in bottom of a large pitcher; add a layer of ice then fill with water. Refrigerate for about an hour to infuse water with fruit.
Add mint leaves to taste. You can refill pitcher with water a couple of times before needing to refresh fruit, if you keep refrigerated.
3 cups whole milk
1/2 cup maple syrup
2 teaspoons of cinnamon
1/4 teaspoon salt
1 lemon zested
8 ounces of sourdough bread cut into bite size cubes
2 cups fresh blueberries
Sugar and cinnamon for sprinkling
Preheat oven to 350 degrees F. Butter 9×13 baking dish. In an extra large bowl, beat eggs. Stir in milk, syrup, cinnamon, salt and lemon zest. Mix well. Add bread cubes and mix till coated; stir in blueberries. Pour the mixture into buttered baking dish and lightly sprinkle cinnamon and sugar on top. Bake for approximately 45 minutes
4 oz blackberries
4 oz blueberries
4 oz strawberries
8 washed, butter lettuce leaves
Wash, dry and combine berries in a bowl. Stack two lettuce leaves on each of four plates; spoon berry mix on top of lettuce servings. Lightly drizzle your favorite balsamic vinaigrette on each serving; sprinkle with crumbled feta. Serves 4.