Grappa-Soused Summer Fruit

Ingredients

• ¼ cup grappa or other brandy
• ¼ cup sugar
• Zest of 1/2 lemon, in strips
• 1 tablespoon lemon juice
• 10 mint leaves, torn in half
• ¼ to ½ teaspoon fresh coarsely ground black pepper
• 2 cups strawberries, hulled and cut in half if large
• 1 cup raspberries
• 4 large figs, cut into quarte

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    171 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 1 gram protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Mix grappa with sugar in a large nonreactive bowl until sugar dissolves. Add lemon zest, lemon juice, mint and pepper.
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.
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.

10 minutes