Mint-Lime Simple Syrup may be kept in refrigerator up to 2 weeks. Use leftovers in cocktails and to sweeten iced tea. Or spoon it over any fresh fruit.
MINT-LIME SIMPLE SYRUP
1 cup sugar
1 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice
2 (16-oz.) containers fresh strawberries, halved
1 (6-oz.) container fresh raspberries
2 cups seedless green grapes
2 kiwifruit, peeled and thinly sliced
How to Make It
Prepare Syrup: Stir together first 2 ingredients and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar dissolves. Remove from heat. Stir in lime juice, and cool 30 minutes.
Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.
Prepare Salad: Gently toss together strawberries and next 3 ingredients in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Serve immediately, or cover and chill up to 2 weeks.
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I made this for Xmas 2016. The dressing was delicious, refreshingly subtle mint flavor was great touch after dinner but the raspberries and kiwi immediately got mushy making it look less attractive than the photo and also affected the experience of eating it (texture). Maybe they were too ripe? I'm not an expert chef so take my opinion for what it's worth. The strawberries and grapes held up well. I'd make this again but I'd have to experiment either with different fruit or fresher berries and kiwi. Very delicious and different spin on serving fruit.
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