Rhona Lauvand's Berry Marinade

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.

Plus: More Dessert Recipes and Tips

  • Servings: makes 1 cup

Related Video

More Videos
How to Perfectly Toast Buns on the Grill


  • 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.


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

Serve With

Strawberries, blueberries, blackberries and raspberries.

Published September 1997

461368 recipes/rhona-lauvands-berry-marinade 2013-12-06T23:44:26+00:00 summer|desserts|marinades-and-rubs|sauces-and-condiments|8|basic-easy|fast|healthy|make-ahead september-1997,rhona lauvand,sally schneider,berry marinade,berry syup,marinated berries recipes,rhona-lauvands-berry-marinade 461368

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5