Grappa-Soused Summer Fruit
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup grappa or other brandy
- ¼cup sugar
- Zest of ½ lemon, in strips
- 1tablespoon lemon juice
- 10mint leaves, torn in half
- ¼ to ½teaspoon fresh coarsely ground black pepper
- 2cups strawberries, hulled and cut in half if large
- 1cup raspberries
- 4large figs, cut into quarte
Nutritional analysis per serving (4 servings)
176 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 28 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix grappa with sugar in a large nonreactive bowl until sugar dissolves. Add lemon zest, lemon juice, mint and pepper.
- Step 2
Add fruit; toss, and let sit 2 hours at room temperature. Chill at least 1 hour before serving. For more intense grappa flavor in fruit, macerate overnight in refrigerator.
- Step 3
Serve on its own or with vanilla ice cream and butter cookies.
- Blueberries, blackberries, halved grapes and sliced nectarines, peaches or apricots also work well.
Private Notes
Comments
A good Grappa and blueberries are a natural combination. In Switzerland, wild alpine blueberries called mirtilli are often offered with Grappa after dinner.