More Great Recipes: Dessert | Misc. Dessert | Stove

Summer Fruit Cups

User Avatar
Member since 2007

Serves 8 | Prep Time | Cook Time


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.

Makes 8 servings.

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.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart