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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. Slideshow:  More Fruit Salads 

Giampaolo Venica
September 2016

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Recipe Summary

active:
20 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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