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Summer Fruit Cups
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
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. Makes 8 servings.
From the Test Kitchen
- Make Ahead Tip 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)
- Servings Per Recipe 8,
- Calories 91,
- Carbohydrate (gm) 23,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 144,
- Vitamin C (mg) 10,
- Sodium (mg) 2,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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