Macedonia recipe

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  • 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
  1. 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.
  2. 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.
  3. Ladle the fruit into individual serving bowls and sprinkle with the mint.
  4. Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!

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