| Yield: | 2 servings |
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest
- 2 tablespoons chiffonade of fresh mint, plus whole leaves for garnish
- 1 fresh mango, sliced
- 1 cup fresh berries
Instructions
- In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
- BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 248 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 56 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
I made this two years ago and I just decided to comment after seeing that the ratings were low. I don’t know what happened with everyone’s syrup but mine was DIVINE! I love this this. As one commenter noted, this syrup brought out the taste of the fruit. Oh and I didn’t use any mint….because I didn’t have any….so maybe that was the difference.
This is a simple yet fabulous way to bring out the flavor in any fruit. Not being a fan of mint, I leave it out. If you have any kind of fruit (berries, melon, peaches, nectarines, etc, cut it up, and add this syrup to the container and refrigerate for a couple of hours then serve it as a desert over a scoop of ice cream. Your guests will be astounded by the amazing flavor of the fruit.
not bad, but not all great