Summer Fruit Cup
1 cup water
1/2 cup sugar
1/2 cup fresh lemon verbena leaves or 1 teaspoon finely shredded lemon peel
1/4 cup loosely packed fresh mint leaves
2 cups sliced fresh apricots
2 cups sliced fresh nectarines
1 cup fresh boysenberries, blackberries, and/or raspberries
In a 1-quart saucepan combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves. Cook and stir over medium heat until bubbly; reduce heat. Simmer, covered, for 10 minutes. Strain, discarding the lemon verbena and mint. Cool.
In a large bowl combine the fruit and the remaining mint leaves. Drizzle the cooled syrup over the fruit mixture. Serve at once.
Make-Ahead Tip: Prepare the syrup as above. Transfer to a covered container. Chill in the refrigerator for up to 3 days.
In a large bowl combine fruit and remaining mint leaves. Drizzle chilled syrup over fruit mixture. Serve at once or cover and chill in the refrigerator for up to 3 hours.