1 lemon
7 tablespoons water
2 tablespoons plus 1 teaspoon sugar
1/4 vanilla pod or 1 ⁄ 8 teaspoon vanilla extract
1 teaspoon kirsch or other cherry-flavored brandy
3 fresh mint sprigs
4 cups assorted fresh berries (such as raspberries, blueberries, blackberries and hulled sliced strawberries; about 1 pound)
 

Using a knife or sharp vegetable peeler, cut a 1 ⁄ 2-inch-wide strip of peel lengthwise from lemon, avoiding white pith.

In a small saucepan, bring lemon peel, water, sugar, vanilla, kirsch and leaves from 1 mint sprig to a boil, stirring until sugar is dissolved. Remove from heat and cool to room temperature. Strain syrup; discard solids.

Divide berries among cups and pour syrup on top. Marinate, chilled, at least 3 hours or up to 1 day. Serve garnished with fresh mint leaves.