Crushed mint leaves and strips of lemon peel are steeped in a sugar syrup, which is then tossed with fresh berries for a refreshingly light fruit compote. We've used the more readily available spearmint here, but if you happen on pineapple mint, by all means use it instead.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the water, sugar, mint leaves and stems or dried mint, and lemon zest. Bring to a boil. Remove from the heat and let stand, covered, for 20 minutes. If using fresh mint, remove it and the lemon zest with a slotted spoon and discard. If using dried mint, strain the syrup.

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  • Bring the syrup back to a simmer. Remove from the heat and add the berries. Stir gently and then pour into a bowl. Let cool to room temperature. Serve the berries and syrup in bowls topped with the fresh mint sprigs, if using.

Source

Quick From Scratch Herbs & Spices

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