Grappa originated in Friuli in the 15th century, and it's still very popular in the region. It adds a bit of a boozy punch to fruit salad. You can use any mix of fruit you like and any sorbet, though a tart citrus one works especially well.
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2 tablespoons sugar
One 3-inch strip of lemon zest
1/4 cup grappa
3/4 pound strawberries, hulled and halved or quartered if large (2 1/2 cups)
6 ounces raspberries (1 1/2 cups)
2 peaches, cut into thin wedges
Blood orange sorbet, for serving
How to Make It
In a small heatproof bowl, combine the sugar, lemon zest and 2 tablespoons of boiling water and stir to dissolve the sugar. Let cool. Discard the zest; stir in the grappa.
In a bowl, combine the strawberries, raspberries, peaches and 1/4 cup of the grappa syrup; add more syrup to taste or reserve for another use. Let macerate for 15 minutes, then serve with sorbet.
The grappa syrup can be refrigerated for up to 2 weeks.
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