Summer Fruits in a Lemon Verbena and Mint Tea

1. 1

   Bring sugar and water to a boil over high heat.

2. 2

   place remaining ingredients except fruit in a large bowl and pour hot syrup over.

3. 3

   Let steep until cool then strain through a fine mesh sieve.

4. 4

   Cover with plastic wrap and refrigerate until cold.

5. 5

   Dice fruits, leave berries whole.

6. 6

   Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries.

7. 7

   Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.