From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daiy InBox newsletter.


  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons raspberry liqueur
  • 2 tablespoons kirsch
  • 2 cups each red raspberries, strawberries, and dark sweet cherries, pitted
  • Mint leaves

In a saucepan over high heat, combine sugar and water and bring to a boil.  Remove from heat and add liqueurs.  Chill.

Place fruit in a medium bowl.  Pour chilled syrup over the fruit and refrigerate 1 to 2 hours before serving.

Serve in chilled dessert bowls or goblets with a sprig of fresh mint.