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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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 It
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.
Strawberries, blueberries, blackberries and raspberries.
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