Fruit Salad with Grappa Syrup

In a small heatproof bowl, combine the sugar, lemon zest and 2 tablespoons of boiling water and stir to dissolve the sugar. Let cool. Discard the zest; stir in the grappa.

In a bowl, combine the strawberries, raspberries, peaches and 1/4 cup of the grappa syrup; add more syrup to taste or reserve for another use. Let macerate for 15 minutes, then serve with sorbet.