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Mixed Berries with Vanilla Bean Syrup

Scott Phillips

Yield: Yields 1/3 cup syrup.

Servings: four to six.

Drizzle on an infused sugar syrup for a fragrant finish. A vanilla-bean syrup is a perfect match for this mixed berry salad.


  • 1/2 vanilla bean
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 pint (2 cups) fresh raspberries
  • 1 pint (2 cups) fresh blueberries
  • 1 pint (2 cups) fresh blackberries
  • 1/2 pint (1 cup) fresh strawberries

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 110
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 28
  • Fiber (g): 7
  • Protein (g): 1


  • Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
  • Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters.
  • Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 Tbs. Toss gently.


Rate or Review

Reviews (1 review)

  • CelticKate | 07/15/2008

    Easy and delicious summer dessert. The vanilla bean syrup is so simple but it is the star of the dish.

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