Hosted By
Janine & Terry



Mint Julep Fruit Cup

Serving Size - 8
Prepared By - Mary
Recipe Rating
Printer Friendly Recipe

2 fresh medium pineapple, peeled and cubed (6 cups)
4 cups sliced fresh strawberries (2-3 pints)
1/2 cup crème de menthe or 1/2 teaspoon mint extract
3 cups lime sherbet
12 fresh mint leaves or 12 pieces crystallized mint leaves (optional)

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.