DASH. OF. THIS. AND. THAT

                                       GRANDBERIA

 

My chef son Michael came up with this inspiration at

culinary school.  Macerating the berries imparts deep color

and flavors. We do not use any extra sugar or syrup and

just love it.

 

Ingredients:

2 cups blueberries or blackberries (reserve 1/4 cup for decoration)

2 cups raspberries (reserve 1/4 cup for decoration)

2 cups strawberries (reserve 1/4 cup for decoration)

1 cup sugar

1 bottle red wine

1/2 cup raspberry liquor

1/2 cup brandy

4 cups gingerale

shaved  ice

sprigs of fresh mint

sugar or simple syrup (see recipe) to taste

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1.  Reserve berries as noted and place the remaining berries in a bowl, add sugar and mash together.  Let      macerate for an hour and strain.

2.  In a large pitcher stir the berry juice, wine, raspberry liquor, brandy and gingerale.

3.  Add the remaining fresh fruits, taste and adjust sugar if necessary. Cover an refrigerate for 2 hours.

4.  Add sprigs of fresh mint and serve with shaved ice.