Macedonia

• 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

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

sugar, lemon, assorted summer fruit, mint, lemon sorbet

Taken from www.epicurious.com/recipes/food/views/macedonia-378221 (may not work)