Recipes Rhona Lauvand's Berry Marinade Be the first to rate & review! 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 By Food & Wine Editors Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 cup 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 Directions 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. Rate it Print