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How-To

May: Time to Start a Rumpot

The summer’s best berries, plus rum and sugar, make a luscious wintertime dessert

Fine Cooking Issue 08
Illustrations: Tony Morse
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You don’t shake or stir this cocktail before enjoying it! Marlene Parrish’s version of rumpot consists of whole berries and cherries preserved in a rum and sugar syrup. There’s no set recipe, but the technique must be consistent. She explains the methods she uses, the equipment you’ll need, how different ingredients affect the color and consistency, and how to begin. You should start at the berries’ first harvest, but you may add to it any time, in any amount you’d like. The hardest part may be the wait!

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