Breakfast during the work week is often compromised by too little time. The truth is, I often fall prey to the drive thru at my local coffee shop, ordering a blueberry scone and a $7 latte, then I’m off to the Office. While that’s fun for a treat now and then, if it becomes a habit, it can become costly for my waistline and my wallet.
So this week, I’m enjoying the bounty of fresh berries that are in season now and were on sale at the grocery store (bonus!). I’ve got a quick and irresistible #recipe for the road, that you can enjoy on-the-go like me, or from a front porch swing on a lazy Saturday morning. You pick. I’m calling it “Sugar Berries with Fresh Mint,” and it’s as simple as it sounds to make and take.
Once I tossed everything together, I actually divided the contents of the bowl into three Rubbermaid containers for the perfect grab and go breakfast with a protein or granola bar. How good does that look? SOME KINDA GOOD if you ask me. 😉
Sugar Berries with Fresh Mint
- 6 oz fresh blackberries, rinsed and drained
- 1/2 pint of fresh strawberries, rinsed, drained, hulled and sliced
- 1 pint of fresh blueberries, rinsed and drained
- 1 bunch of fresh mint, chopped
- 1/2 cup sugar, or to taste
Toss all the ingredients together in a bowl. The longer it sits, the better it gets! The added sugar combined with the natural sugars in the fruit form a delicious minty syrup. Cover and refrigerate. Enjoy!
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube.com. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.