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Mint Julep Fruit Cup
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Serving Size -
8
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Prepared By -
Mary
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Recipe Rating
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2 fresh medium pineapple, peeled and cubed (6 cups) |
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4 cups sliced fresh strawberries (2-3 pints) |
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1/2 cup crème de menthe or 1/2 teaspoon mint extract |
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12 fresh mint leaves or 12 pieces crystallized mint leaves (optional) |
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Combine pineapple and strawberries; spoon into compotes or dessert bowls. Sprinkle with crème de menthe. Serve with a scoop of sherbet and garnish with mint. Tip on Crystallized Mint Leaves:You can buy crystallized mint leaves in a specialty shop or make your own. In a small saucepan, bring ¼ cup sugar and ¼ cup water to a simmer over medium heat. Simmer for 3 minutes. Let cool for 10 minutes. Dip mint stems with leaves attached (1 cup total) into syrup. Put ½ cup sugar on a plate and roll leaves in sugar. Place leaves on a baking sheet lined with aluminum foil and let sit at room temperature for 1 hour. Refrigerate in an airtight container for up to 4 days. |
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