This Summer Berry Salad is a mouthwatering blend of vibrant berries and a sweet syrup infused with fresh mint. This salad is perfect for breakfast or brunch or as an addition to potlucks or barbecues.
In a small saucepan over low heat, combine the sugar, water, and mint leaves. Heat until the sugar is melted, stirring occasionally, about 3-4 minutes.
Remove from heat and set aside to cool. The mint leaves will continue to steep in the syrup.
Once cool, strain the syrup. Store leftovers in a mason jar in the refrigerator. (Note 1)
Fruit salad
Rinse the berries. Remove the stems from the strawberries and cut in half lenghwise. Combine all of the berries in a bowl. Pour about half of the cooled syrup over the top and gently toss to coat. Add more syrup as needed. (Note 2)
Add fresh mint and serve.
For optimal freshness, store in the refrigerator for no more than 2-3 days.
Notes
Use the leftover simple syrup to add sweetness to tea, lemonade, or cocktails.
For optimal freshness, prepare right before serving. If preparing ahead of time (no more than 12 hours), wait until serving to add the raspberries and fresh mint. Raspberries can turn soft quickly and this will ensure the freshest flavor and texture.