- Yield: 6 to 8 Servings
- 2 cups sugar
- 1 lemon zest, removed in large strips with a peeler
- 4 cups assorted summer fruit (any combo of the following: peaches, nectarines, plums, cantaloupe, honeydew, watermelon, strawberries, raspberries, blueberries, or any other firm-fleshed fruit you like), cut into bite-size pieces
- 8 fresh mint leaves, cut into a chiffonade just before serving
- 1 pint lemon sorbet
How to Make It
- In a medium saucepan, combine the sugar with 2 cups water and the lemon zest. Bring to a boil (BTB), then turn off the heat and let cool. (You have made simple syrup!) When the syrup is cool, remove the lemon zest.
- Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine. Cover and refrigerate for at least 1 hour—the idea is to serve this cold on a hot summer day.
- Ladle the fruit into individual serving bowls and sprinkle with the mint.
- Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!