Frutta Fresca Di Stagione Recipe

Clean and hull

Rinse all berries gently in cold water and drain on paper towels. Hull and quarter the strawberries so their size is consistent with the other berries.

Place the strawberries, blueberries, raspberries and blackberries together in a medium mixing bowl.

Season and macerate

Sprinkle the granulated sugar, lemon juice and lemon zest (if using) over the berries. Gently toss with a large spoon or spatula to coat evenly, taking care not to crush the raspberries. Let the fruit sit for 8–12 minutes at room temperature so the juices start to release and flavors marry.

Prepare liqueur

Place the measured Grand Marnier in a small bowl or measuring cup. Spoon the gelato into another small bowl or two small scoops on a plate. Drizzle 1 tablespoon of Grand Marnier gently over the gelato, allowing it to absorb for 1–2 minutes. Reserve the remaining 1 tablespoon for the fruit.

Drizzle the remaining tablespoon of Grand Marnier over the macerated berries and give a final gentle toss. Taste and adjust: add a touch more lemon or a pinch more sugar if desired.

Divide the macerated berries among two chilled dessert bowls or coupe glasses.

Place a scoop (about 2 oz) of the Grand Marnier–soaked vanilla gelato on top of each portion of berries.

Garnish each serving with 3 fresh mint leaves and a light dusting of coarse sugar or a few grates of orange zest if desired.

Serve immediately so the gelato remains slightly firm while the fruit is juicy and bright. If you prefer a hotter contrast, serve the berries warm by briefly warming them in a saucepan for 30–45 seconds before macerating, then proceed as above.