 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Yummy summer fruits make up this delicoius desert, So good and so good for you. The syrup can be made ahead and chilled in the refrigerator for up to 3 days. The recipe comes from Ladies Home Journel. Ingredients:
1 cup water |
1/2 cup sugar or 1/2 cup splenda sugar substitute |
1/2 cup fresh lemon verbena leaves or 1/2 cup lemon, rind of |
1/4 cup loosely packed fresh mint leaves |
2 cups sliced fresh apricots |
2 cups sliced fresh nectarines |
1 cup fresh boysenberries or 1 cup fresh blackberries or 1 cup fresh raspberry |
Directions:
1. In a saucepan combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves; cook and stir over mediun 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 remaining mint leaves; Drizzle the cooled syrup over the fruit mixture, Serve at once,or cover and chill in refrigerator for up to 3 hours, Enjoy.
|
|