Red Fruit Salad with Creme de Cassis or Creme de Framboise (4)


So simple and sophisticated. The addition of a couple of tablespoons of either of the liqueurs gives the fruit salad a delicious, richer flavor. I serve it in either a large glass bowl or individual glasses. Make the salad an hour or so ahead of serving and leave out of fridge so that the liqueur can permeate the fruit and stir it periodically. Creme de Cassis and Creme de Framboise are found fairly easily in a good drinks store and a little can be added to champagne. When I serve champagne like that I add either a blueberry or a raspberry to the glass for a nice effect.

6 oz strawberries – cut into quarters

6 oz raspberries

6 oz blueberries

2 tbsp. Crème de Cassis/Framboise

Combine all the fruits in a bowl.

Pour over the Crème de Cassis/Framboise, mix the fruits together and leave for an hour outside of the fridge before serving so that the liqueur permeates the fruit. Stir periodically.


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