Habanero berries with lime & mint

A siesta is a mighty fine thing. Some might think it’s a luxury but here at Chile Trail HQ, we think it’s a necessity, especially in the summer. Think about it — you’ve had lunch and it’s now the hottest part of the day. What are you going to do — run a 10k? Of course not. Any sensible person would put their feet up and take a nap.

A super speedy summer dessert or post-nap snack

It doesn’t have to be long but no peaking at your phone or computer. No quick notes on your ever lengthening to-do list. Feet up and eyes closed. That’s an order. Then when you wake up (it doesn’t have to be long — 15 or 20 minutes can do the trick), you’re rested and rejuvenated. Some people might even say you look 10 years younger, but that’s pushing it.

You stretch, smile and feel like a light snack is in order. Might we suggest berries macerated in a sugar syrup with lime, mint and habanero chile? Of course we can. Make it ahead of time, pop it in the fridge and serve it with a large spoonful of COYO, coconut yogurt. Suddenly you’re feeling super human, able to leap tall buildings in a singe bound.

Is it the nap or the berries? We’ll leave you to decide.

Serves 4

1 lb. mixed berries (rasp, black, straw)

1/4 tsp habanero chile powder

1/4 cup sugar

1/4 cup water

Zest & juice of one lime

A sprig of mint plus more leaves to garnish

COYO coconut milk yogurt

Wash the berries and slice the strawberries in halves or quarters, depending on their size. Put the chile, sugar, water, lime juice and zest, and the sprig of mint in a small saucepan. Place on the stove and heat until the sugar dissolves. Remove from the heat and allow to cool.

Strain and pour over the berries. Allow to macerate for half an hour or so before serving with a large dollop of COYO and some chopped mint leaves.

The creaminess of COYO coconut yogurt helps to temper the fieriness of the habanero. Trust us.

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