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| 4 |
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peaches; peeled, halved, pitted and sliced |
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| 1/2 pint |
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blueberries; picked over, rinsed and drained |
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| 3 Tbs |
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lemon juice |
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| 1/4 cup |
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loosely packed fresh mint leafs, chopped |
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| 4 tsp |
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sugar |
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| 1 |
Combine peaches and blueberries in a serving bowl. |
| 2 |
In a blender, blend the lemon juice, mint, and sugar. Pour the sauce over the fruit, toss gently, cover the bowl, and chill before serving. |
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| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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