1 cup sour cream
4 tablespoons sugar
Grated peel and juice of 1 lemon
1/4 pound fresh cherries, halved, plus 10 whole for garnish

1 pint mixed berries (blackberries, blueberries, raspberries)
6 ounces milk or dark chocolate
20 sugar cones





1. In a small bowl, combine the sour cream, 3 tablespoons sugar, 1 teaspoon lemon juice and the lemon peel. Mix well and refrigerate.
2. In a medium bowl, toss the halved cherries and mixed berries with the remaining 1 tablespoon sugar and 1 to 2 teaspoons lemon juice. Refrigerate.
3. Break the chocolate into small pieces and place in a microwaveable bowl. Microwave on high, 20 to 30 seconds at a time, until the chocolate just starts to melt. Stir until smooth. Using a pastry brush, paint the inside of the cones with the melted chocolate. Place on a parchment-lined baking sheet and refrigerate until the chocolate hardens, about 15 minutes.
4. To serve, stand the sugar cones in narrow glasses. Place a dollop of the sour cream mixture in each cone, then fill with the mixed berries. Top with another dollop of sour cream and garnish with a whole cherry.

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Praying for a 2009 summer baby