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Summer Fruit Cups

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    Source: www.culinarycafe.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsC
    MineralsManganese, Potassium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 cup water

    2. 1/2 cup sugar

    3. 1/2 cup fresh lemon verbena leaves or 1 teaspoon finely shredded lemon peel

    4. 1/4 cup loosely packed fresh mint leaves

    5. 2 cups sliced fresh apricots

    6. 2 cups sliced fresh nectarines

    7. 1 cup fresh boysenberries, blackberries, and/or raspberries

    Instructions Jump to Ingredients ↑

    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.

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