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Berries with Kirsch with Mint

Kirsch, a cherry brandy, heightens the flavor of fresh fruit.

  • servings: 4


  • 1/2 pint (about 1 cup) raspberries
  • 1/2 pint (about 1 cup) blackberries
  • 1/2 pint (about 1 cup) blueberries
  • 8 large strawberries, stems removed, sliced lengthwise
  • 1 1/2 tablespoons sugar, or to taste
  • 3 tablespoons kirsch
  • 3 fresh mint


  1. Step 1

    Combine fruit in a small mixing bowl, and toss with sugar and kirsch. Refrigerate until needed, at least 1 hour, tossing occasionally. Transfer to a serving bowl, and garnish with torn mint leaves.

Martha Stewart Living, June/July 1994