MACEDONIA

Macedonia image

Yield serves: 6 to 8

Number Of Ingredients 5

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2 cups sugar
Zest of 1 lemon, removed in large strips with a peeler
4 cups assorted summer fruit (any combo of the following: peaches, nectarines, plums, cantaloupe, honeydew, watermelon, strawberries, raspberries, blueberries, or any other firm-fleshed fruit you like), cut into bite-size pieces
8 fresh mint leaves, cut into a chiffonade just before serving (see page 58)
1 pint lemon sorbet

Steps:

In a medium saucepan, combine the sugar with 2 cups water and the lemon zest. Bring to a boil (BTB), then turn off the heat and let cool. (You have made simple syrup!) When the syrup is cool, remove the lemon zest.
Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine. Cover and refrigerate for at least 1 hour-the idea is to serve this COLD on a HOT summer day.
Ladle the fruit into individual serving bowls and sprinkle with the mint.
Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!