In a large mixing bowl, whisk together juice, sugar and triple sec; stir in berries. Allow to stand 30 min.; drain, reserving juices. Chill fruit in the refrigerator. In a small saucepan, add zest, vanilla and reserved juices; bring to a boil. Reduce heat to low; simmer for 8-10 min. until reduced by ½ (approx. ¾ cup). Cool syrup to room temperature; toss syrup with chilled 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.