Berry Salad with Lemon Cream

I got this recipe from Kelsey Nixon - she has some incredible recipes!! This is one of them.

I made this for a July 4th BBQ and everyone LOVED it!! I served it with the orange syrup drizzled on all the berries and then served the lemon Cream sauce on the side - also with Cool Whip on the side for unadventurous eaters. 

Berry Salad with Lemon Cream

1/3 cup granulated sugar
1/3 cup water
1 large naval orange zest and juice
2 lbs. fresh strawberries hulled & quartered
2 pints fresh blackberries (6 oz.)
2 pints fresh blueberries (6 oz.)
2 pints fresh raspberries (6 oz.)
Fresh mint leaves for garnish

Lemon Cream

1/4 cup mascarpone cheese or cream cheese
1/4 cup lemon curd
1/4 cup heavy cream

In a small saucepan over medium heat, stir together 1/3 cup granulated sugar, 1/3 cup water, the zest and juice from 1 large naval orange. Bring to a boil, then reduce the heat to low and simmer until the mixture becomes syrupy, about 5 minutes. Set aside to cool to room temperature, then refrigerate until chilled.

In the meantime, make the Lemon Cream. In a mixing bowl, whisk together 1/4 cup mascarpone cheese, 1/4 cup lemon curd, and 1/4 cup heavy cream until fully and combined.

In a large serving bowl, toss together 2 lbs. strawberries, 2 pints blackberries, 2 pints blueberries, and 2 pints raspberries. Drizzle the berries with the chilled orange syrup.

Toss gently, garnish with the fresh mint leaves and serve alongside the Lemon Cream.