Digestivo with Berries

Photo by Michael Piazza / Styled by Catrine Kelty / Linens by The Everyday Company

Serves 4–6

1 cup fresh local berries (strawberries and/or raspberries)
2 tablespoons sugar
2 cups vodka or grappa

In a bowl add berries and sugar and lightly crush the berries with your hands.

Add the vodka or grappa, cover, and “poach” in the refrigerator for 3–4 hours. Serve in tiny glasses at the end of the meal.

This recipe appeared in the Spring 2017 issue as part of a larger story on Sunday Poaching.

Michelle Mulford is the chef/owner of Uncommon Feasts. She owes her love of cooking and eating to her Sicilian great aunts and uncles. She learned by watching them work their small backyard gardens, sitting with them at the kitchen table while they prepared handmade meals for enormous family lunches and holidays After 14 years as a cook, caterer, pie maker, and a stint at Formaggio Kitchen-South End she started Uncommon Feasts in 2013.