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.

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2 users rated this recipe an average rating of 3.0
Makes:
8 servings
Start to Finish:
40 mins
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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

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

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.,
  • 2 mg sodium,
  • 23 g carb.,
  • 2 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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