Maraschino liqueur is a clear, not-too-sweet elixir made from sour cherries; well-known producers include Luxardo and Stock. Delicate hints of pepper, nuts and, of course, cherries have earned maraschino a welcome role in the Italian fruit salad called "Macedonia." Here, just enough is added to subtly sweeten and enhance the summer’s best berries.
- 3 cups strawberries, stemmed
- 1 cup blueberries
- 2 tablespoons maraschino liqueur
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons lightly toasted, slivered almonds
Wash the strawberries and blueberries and blot dry with paper towels. Slice the strawberries, and combine the fruit in a medium-sized, nonreactive container. Gently stir in the maraschino liqueur and lemon juice, and seal the container; place the nuts in a reclosable plastic bag.
To pack: Store the fruit and nuts in an ice chest, protected from direct contact with ice. Remove one to two hours before serving.
To serve: Divide half of the fruit between 4 glass or plastic wine glasses; sprinkle half of the nuts on top. Repeat layers once more, drizzling any liquid in the container over the fruit.