Summer Fruit Cups
- 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.
From the Test Kitchen
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.
Nutrition Facts (Summer Fruit Cups)
- Per serving:
- 91 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 2 mg sodium,
- 23 g carb.,
- 2 g fiber
- Percent Daily Values are based on a 2,000 calorie diet