In a large mixing bowl, whisk together juice, sugar and triple sec; stir in berries. Allow to stand 30 min.; drain, reserving juices. Set fruit aside. Add zest and vanilla paste to the reserved juices in a small saucepan; boil until reduced by half (a little less than 1 cup). Cool syrup to room temperature; toss with reserved fruit.
- This sticky fruit sauce is wonderful on ice cream or yogurt and/or served with angel food cake, pound cake, shortcakes, meringues and whipped cream.