Fruit Salad with Grappa Syrup

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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  • Servings: 6

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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 this recipe

  1. 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.

  2. 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.

Make Ahead

The grappa syrup can be refrigerated for up to 2 weeks.

Contributed By Published September 2016

1083869 recipes/fruit-salad-grappa-syrup 2016-08-01T12:31:56+00:00 Giampaolo Venica vegetarian|6 september-2016 recipes,fruit-salad-grappa-syrup 1083869

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