Cool down with a frosty berry smoothie

In a small (2-quart) stainless steel mixing bowl, combine berries, limoncello, corn syrup, and salt.  Mix together and allow to macerate at room temperature for 1 hour.  Refrigerate until ready to serve.

To serve, remove mixture from the refrigerator and pour into blender.  Add ice cream and blend on high for 45-60 seconds until completely smooth.  Portion into chilled 8-ounce glasses and serve with a jumbo drinking straw.

Smoothie:
Place all ingredients in blender and blend on high for 45 seconds, or until mixture is smooth.  Strain through a fine mesh strainer.  Serve in chilled glasses.

Mint Syrup:
In a 2-quart saucepot, bring 1-1/2 quarts water to boil. Add mint into boiling water and stir to submerge all of the leaves. Immediately remove from heat and strain, reserving the mint leaves. Shock the mint leaves in a small bowl of ice water for just 1 minute. Remove the mint from the water, squeezing the water from the leaves and patting them dry. Using a chef’s knife, roughly chop the mint.

Place the mint in a blender with corn syrup and 1 tablespoon ice cold water. Blend on high for 60-90 seconds until a bright green, smooth consistency is achieved. (Note: if blended too long, the mint purée will heat up in the blender and the mint will turn brown.) Pour mint syrup into a metal or plastic storage container, cover, and refrigerate. Mint syrup will retain its color for approximately 4 to 5 days if refrigerated.