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1
Combine the berries in a bowl.
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2
If the strawberries are large, cut them in halves or fourths lengthwise.
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3
Bring the water just to a boil in a three-quart saucepan.
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4
Add the teabag, remove from the heat and allow to steep for five minutes.
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5
Remove the teabag and, using a small whisk, mix in the gelatin.
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6
Stir until the gelatin dissolves completely.
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7
Stir in the six tablespoons sugar.
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8
Transfer the berries to the saucepan and heat the mixture, stirring gently, a minute or two, until the berries begin to give up their juices and the sugar has dissolved.
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9
The liquid in the pan should barely cover the berries.
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10
Add more sugar if needed.
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11
Stir in the lemon juice.
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12
Spoon the contents of the pan into a six-cup loaf pan or porcelain terrine.
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13
Alternatively, the mixture can be spooned into six large wine goblets.
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14
Refrigerate at least one hour, until the mixture is firm, then serve with the cream on the side or as a topping.
