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 lemons, 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 raspberries
Directions:
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.
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.
Servings: 6-8
Time preparation: 30 min.
Time total: 45 min.