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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Summer Fruit Cups

Makes: 8 servings
Start to Finish 40 mins
Summer Fruit Cups
  • 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

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 91,
  • carb. (g) 23,
  • fiber (g) 2,
  • vit. A (RE) 144,
  • vit. C (mg) 10,
  • sodium (mg) 2,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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