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

1 cup


  • 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


  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.

Related Articles