SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
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
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe