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Mint Julep Fruit Salad

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"The mint simple syrup really puts the lipstick on the usual plain and boring fruit salad. Adding simple syrup or even plain sugar helps the fruit to macerate and release their juices to create a fragrant and fruity dressing."

List of Ingredients

â—¦ 1½ cups packed fresh mint leaves
â—¦ 1 cup sugar
â—¦ 1 cup water
â—¦ 3 tablespoons bourbon
â—¦ 4 cups chopped seedless watermelon (from 1 watermelon)
â—¦ 2 cups chopped fresh strawberries (about 12 ounces)
â—¦ 2 cups sliced peeled fresh peaches (about 2 medium peaches)
â—¦ 1 cup fresh blueberries (about 6 ounces)
â—¦ 1 cup fresh raspberries (about 4 ounces)
â—¦ Garnish: fresh mint


Recipe

Bring the mint, sugar, and water to a boil in a saucepan over medium-high, stirring until the sugar has dissolved. Boil 2 minutes. Remove from the heat, and cool 20 minutes. Pour through a fine wire-mesh strainer into a bowl, pressing the solids to release the liquid. Discard the solids.

Stir together the bourbon and ½ cup of the mint syrup in a small bowl. Store the remaining syrup in an airtight container in the refrigerator up to 2 weeks.

Toss together the watermelon, strawberries, peaches, blueberries, and raspberries in a large bowl until combined. Pour the bourbon mixture over fruit. Let stand 30 minutes before serving. Garnish, if desired.


Serves 10