Summer Fruit Cups
7 ingredients
2 steps
Ingredients
- 1 cup water
- 12 cup sugar or 12 cup Splenda sugar substitute
- 12 cup fresh lemon verbena leaves or 12 cup lemon, rind of
- 14 cup loosely packed fresh mint leaves
- 2 cups sliced fresh apricots
- 2 cups sliced fresh nectarines
- 1 cup fresh boysenberries or 1 cup fresh blackberries or 1 cup fresh raspberry
Directions
-
1In a saucepan combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves; cook and stir over mediun heat until bubbly; reduce heat; simmer, covered, for 10 minutes: Strain, discarding the lemon verbena and mint, cool.
-
2In a large bowl combine the fruit and remaining mint leaves; Drizzle the cooled syrup over the fruit mixture, Serve at once,or cover and chill in refrigerator for up to 3 hours, Enjoy.
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