Summer Fruit Cups
Summer Fruit Cups
A dessert this simple depends on the finest ingredients for its success. Start with juicy summer fruits, then drizzle on a syrup steeped with verbena leaves. The verbena lends a sweet, clean, lemon flavor.
Servings 8
Ingredients
- 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
Instructions
- 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.
