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Rhona Lauvand's Berry Marinade

  • Servings: makes 1 cup

This extraordinary syrup from pastry chef Rhona Lauvand coaxes surperb flavor from even less-than-perfect berries. This amount of syrup will dress 8 cups of berries. Let the berries marinate at least 1 hour or overnight in the refrigerator before serving.

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KEY: Summer, Desserts, Marinades & Rubs, Sauces & Condiments, Basic/Easy, Fast, Healthy, Make Ahead

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Ingredients

  • 2/3 cup water
  • 2/3 cup sugar
  • 4 strips of lemon zest
  • 2 strips of orange zest
  • 1/3 vanilla bean, split lenghthwise
  • 1/3 cup fresh or frozen raspberries
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a small saucepan, combine the water, sugar and citrus zests. Scrape the seeds from the vanilla bean; add the seeds and bean to the pan. Simmer over moderate heat for 5 minutes. Cool to room temperature, then strain the syrup into a blender. Add the raspberries and puree until smooth. Strain the puree, then stir in the orange and lemon juices.

Notes

One-Quarter Cup Calories 97 kcal, Carbohydrate 25 gm.

Serve With

Strawberries, blueberries, blackberries and raspberries.

Published September 1997

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