Prep 15 mins
Cook 20 mins
This is lovely syrup used to brighten up the flavors of a simple fruit salad. The recipe comes to me from the Santa Fe Cooking School and works especially well as a light dessert after a Southwestern meal. The flavors are reminiscent of the popular mojito. I like it best with more tropical fruits like pineapple, mango and banana but find it works very well with summer fruits such as strawberries and grapes. One batch of syrup is plenty for 4-6 cups of fruit. You can prepare this days ahead of time and mix with the salad just before serving.
- Carefully wash the mint leaves removing any bruised leaves or stems.
- Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.
- Add the tequila and continue to simmer an additional 5 minutes.
- Turn off heat and add the juice of one lime. Let syrup cool to room temperature.
- Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.
This is an excellent 'dressing' for fruit salad. I did not have any fresh mint, but did have a bottle of mint extract. I experimented with the extract a 1/4 teaspoon at a time and for my taste, 1 teaspoon was perfect in place of the fresh mint. We had this over balled cantaloupe, mango, strawberries and blueberries.
Super dressing for fruit salad. Very sweet with the hint of mint. Is a little watery but serving with a slotted spoon takes care of that. We'll be using it again for certain. Made for Photo Tag.
This is really great. We had a salad of cantaloupe, honeydew, strawberries, blueberries, grapes, and pineapple and it was a very nice dressing. The mint smelled great while it was steeping, and added a great refreshing taste to the fruit. Thanks, Toni.