Peaches Berries With Lemon Mint Syrup Recipes

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PEACHES & BERRIES WITH LEMON-MINT SYRUP



Peaches & Berries with Lemon-Mint Syrup image

With peaches and berries, this salad is perfect for summer entertaining. It's delicious on its own or with pound cake and vanilla ice cream.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 15m

Yield 4-6

Number Of Ingredients 7

4 perfectly ripe peaches, pitted and sliced
1 cup (½ pint) blueberries
¼ cup freshly squeezed lemon juice
¼ cup sugar
2 tablespoons chopped fresh mint
1 cup (½ pint) raspberries
1 cup (½ pint) blackberries

Steps:

  • Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
  • Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

Nutrition Facts : Calories 109, Fat 1g, Carbohydrate 27g, Protein 2g, SaturatedFat 0g, Sugar 21g, Fiber 5g, Sodium 1mg, Cholesterol 0mg

MIXED BERRIES WITH LIMONCELLO



Mixed Berries with Limoncello image

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

4 cups mixed berries (like strawberries, raspberries, and blueberries)
2 tablespoons Limoncello
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh basil leaves

Steps:

  • Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.

PEACHES & BERRIES WITH LEMON-MINT SYRUP RECIPE - (4.4/5)



Peaches & Berries with Lemon-Mint Syrup Recipe - (4.4/5) image

Provided by á-1968

Number Of Ingredients 7

4 perfectly ripe peaches, pitted and sliced
1 cup (1/2 pint) blueberries
1/4 cup freshly squeezed lemon juice
1/4 cup sugar
2 tablespoons chopped fresh mint
1 cup (1/2 pint) raspberries
1 cup (1/2 pint) blackberries

Steps:

  • Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours). Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING



Summer Fruit Salad with a Lemon, Honey, and Mint Dressing image

A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing

Provided by TimTanguay

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

4 cups cubed seeded watermelon
2 cups sliced fresh strawberries
2 large fresh peaches, cut into cubes
2 large nectarines, cut into cubes
1 red Anjou pear, cut into cubes
1 cup seedless grapes, halved
2 lemons, juiced
¼ cup minced fresh mint (chocolate mint preferred)
½ lemon, zested
1 tablespoon honey (fireweed honey preferred)

Steps:

  • Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
  • Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 99 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 19.9 g

PEACHES AND BERRIES WITH LEMON-MINT SYRUP RECIPE



Peaches and Berries with Lemon-Mint Syrup Recipe image

Blueberry, raspberry, and blackberries round out this peaches and berries recipe nicely. Serve it on its own or as a side for ice cream and cake.

Provided by Charlene Alexander

Categories     Fruit Dessert

Time 15m

Yield 4

Number Of Ingredients 7

4 pitted and sliced perfectly ripe peaches
1 cup (½ pint) blueberries
¼ cup freshly squeezed lemon juice
¼ cup sugar
2 tbsp chopped fresh mint
1 cup (½ pint) raspberries
1 cup (½ pint) blackberries

Steps:

  • Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
  • Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

Nutrition Facts : Carbohydrate 40.89g, Fat 0.94g, Fiber 7.33g, Protein 2.68g, SaturatedFat 0.06g, ServingSize 4.00, Sodium 2.17mg, Sugar 0.00, UnsaturatedFat 0.16g

MINT LEMON SYRUP



Mint Lemon Syrup image

Provided by Claire Robinson

Categories     condiment

Yield 2 servings

Number Of Ingredients 5

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

Steps:

  • 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.

FRUIT KEBABS WITH VANILLA MINT YOGURT SAUCE



Fruit Kebabs with Vanilla Mint Yogurt Sauce image

Categories     Fruit     No-Cook     Cocktail Party     Quick & Easy     Yogurt     Low Sodium     Wheat/Gluten-Free     Buffet     Strawberry     Kiwi     Pineapple     Mint     Vanilla     Summer     Healthy     Gourmet

Yield Makes about 24 kebabs

Number Of Ingredients 9

1 cup plain yogurt
2 teaspoons sugar
1/8 teaspoon vanilla
2 tablespoons thinly sliced fresh mint leaves
1 pineapple, peeled, cored, and cubed
3 kiwi fruits, peeled and slices
2 pints strawberries, hulled
1 honeydew melon, cubed
twenty-four 6-inch wooden skewers

Steps:

  • In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
  • Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.

FRESH FRUIT WITH LEMON VERBENA SIMPLE SYRUP



Fresh Fruit With Lemon Verbena Simple Syrup image

Adapted from papawow.com. Use a colorful variety of seasonal fresh fruit of your choice: peaches, other types of berries or melons, red seedless grapes, etc. I reduced the amount of sugar from the original 2-1 ratio but please feel free to add more. Lemon verbena is a favorite herb of mine! Recently I made this using galia melon only (see photo).

Provided by COOKGIRl

Categories     Fruit

Time 28m

Yield 8 cups

Number Of Ingredients 9

2 cups water
1/4 cup sugar (I used unbleached white sugar)
2 tablespoons fresh lemon verbena, washed and minced
1 cup strawberry, cleaned, hulled and sliced
2 cups cantaloupe, peeled and cut into bite size chunks
1 orange, peeled and sliced
1 -2 cup yellow grapefruit, peeled and sliced
1 -2 cup red seedless watermelon, rind removed and cut into bite size chunks
fresh lemon verbena leaf

Steps:

  • Simple syrup: combine the water and sugar in a small pan and bring to the boil.
  • Boil mixture until it is reduced by half.
  • Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
  • Salad: Prep the fruit and arrange on a large shallow platter.
  • Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
  • *Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
  • *Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
  • Yield is estimated.

Nutrition Facts : Calories 66.2, Fat 0.2, Sodium 8.6, Carbohydrate 16.6, Fiber 1.2, Sugar 13, Protein 0.9

MELON, BERRY, AND PEAR SALAD WITH CAYENNE-LEMON-MINT SYRUP



Melon, Berry, and Pear Salad With Cayenne-Lemon-Mint Syrup image

From Cooking Light. Serving size: 1 1/2 c. Per serving: 168 calories, 0.7 g fat, 2.3 g protein, 42.6 g carb, 3.1 g fiber, 0 mg cholesterol.

Provided by ratherbeswimmin

Categories     Strawberry

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

1/3 cup sugar
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons honey
1/2 teaspoon cayenne pepper
1/4 cup chopped of fresh mint
1 tablespoon grated lemon rind
6 cups cubed cantaloupe (1-inch cubes)
6 cups cubed honeydew melon (1-inch cubes)
2 cups fresh blueberries
2 cups quartered fresh strawberries
1 1/2 cups cubed ripe pears (1/2-inch cubes)
1 cup fresh blackberries
1 tablespoon chopped of fresh mint
1/8 teaspoon fresh ground black pepper

Steps:

  • To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
  • Cook 3 minutes or until mixture is slightly syrupy.
  • Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
  • Strain syrup through a sieve into a bowl; throw away solids.
  • To make the salad: Combine all the salad ingredients in a large bowl.
  • Add syrup; toss gently to coat.
  • Cover and refrigerate 2 hours, stirring occasionally.

Nutrition Facts : Calories 165.5, Fat 0.7, SaturatedFat 0.1, Sodium 36.9, Carbohydrate 41.9, Fiber 4.8, Sugar 35.5, Protein 2.2

FRUIT SALAD IN VANILLA-MINT SYRUP



Fruit Salad in Vanilla-Mint Syrup image

Provided by Molly O'Neill

Categories     salads and dressings, dessert

Time 4h

Yield Four servings

Number Of Ingredients 10

Zest from 1 orange, in strips
1 strip of lemon zest
1 vanilla bean, split
1/2 cup sugar
6 sprigs mint; plus 3 leaves, cut across into thin strips
2 cups water
1/2 fresh pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise
1/2 ripe papaya, peeled, seeded and thinly sliced crosswise
1/2 ripe mango, peeled and thinly sliced lengthwise
1 banana, peeled and sliced

Steps:

  • Combine the orange and lemon zest, vanilla bean, sugar, 5 sprigs mint and water in a saucepan. Bring to a boil. Remove from the heat and let stand at least 2 hours. Strain.
  • Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 53 grams

FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP



Fruit Salad with Herb, Citrus, Mint-Maple, or Basic Syrup image

Provided by Lulu Powers

Categories     Fruit     Brunch     Dessert     Quick & Easy     Blueberry     Raspberry     Strawberry     Kiwi     Mango     Summer     Healthy     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 cups

Number Of Ingredients 12

1 pint strawberries, hulled and halved
1 half-pint raspberries
1 half-pint blueberries or blackberries
2 oranges, peeled and cut into sections
2 kiwis, peeled and cut into large chunks
1 mango, peeled, pitted, and cut into large chunks
1 papaya, peeled, pitted, and cut into large chunks
2 cups fresh pineapple cut into large chunks
1 cup cantaloupe or honeydew melon cut into large chunks
1/4 cup fresh mint, julienned
Basic , Herb , Mint-Maple or Citrus syrups
Fresh rosemary or mint sprigs if you're using Herb Syrup

Steps:

  • Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP



Fruit Salad with Lemon-Cinnamon Syrup image

This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.

Provided by ASHLEY_S

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup white sugar
½ cup water
3 1-inch strips of lemon zest
1 cinnamon stick
2 tablespoons lemon juice
4 mango, pitted, peeled, and cut into chunks
4 white peaches, pitted and cut into bite-sized pieces
2 Granny Smith apples - peeled, cored, and sliced
4 (6 ounce) containers fresh raspberries
¼ cup finely chopped fresh mint
2 tablespoons lemon juice

Steps:

  • Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
  • Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 5.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 31.9 g

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