Summer Fruit Cup
INGREDIENTS
  • Servings: 8
  • 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
DIRECTIONS
  1. 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.
  2. In a large bowl combine the fruit and the remaining mint leaves. Drizzle the cooled syrup over the fruit mixture. Serve at once.
  3. Make-Ahead Tip: Prepare the syrup as above. Transfer to a covered container. Chill in the refrigerator for up to 3 days.
  4. 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.