It’s pronounced MACH-a-donia and you can use any kind of fruit you want here—whatever you have in the house, or what looks best at the farmers’ market. The fruits that I suggest in this recipe are ones that I love, but have fun coming up with your own signature mix. The key to this recipe is to keep it REALLY cold so it’s totally refreshing and palate cleansing.
Recipe information
Yield
serves: 6 to 8
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Ladle the fruit into individual serving bowls and sprinkle with the mint.
Step 4
Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!
