Fresh Berries in Maraschino

Toni Lydecker
  • 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.

Published on July 6, 2010
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