Summer Fruit Cups

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.

• Ready In: 45 mins
• Serves: 6-8

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.