- 100 g caster sugar
- ½ teacup water
- 1 bunch pineapple mint, finely chopped, optional
- 1 kg mixed fruit, such as melon, pineapple, green seedless grapes, lychees, Granny Smith apples, strawberries, blueberries or cherries
Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.