At a feminist retreat I attended in March, my friend, Brooke, made this lovely fruit salad with blueberries, strawberries, raspberries, and blackberries. Then, she topped it off with a minty syrup. It looked stunning and was helpful for a queasy, morning sick stomach.
For Father's Day, I tried to recreate the syrup. Recipe sites like allrecipes.com and epicurious.com have suggestions for other fruit that would go well with the mint syrup. I followed Brooke's excellent example for mine, though.
Mint Berry Salad
1/2 flat of strawberries
3 pints of raspberries
3 pints of blueberries
3 pints of blackberries
1/2 c sugar
1/2 c water
1 plastic container of fresh mint leaves (mine said .66 oz)
Take 10-12 mint leaves and set aside. Put the rest of the mint (stems and all) with sugar and water in a saucepan and bring to a boil until sugar dissolves.
Allow mint/sugar mixture to seep for 10 minutes. Strain and let cool.
Add 10-12 mint leaves and cooled syrup to blender. Pour to taste over mixed berries and serve within 10 to 20 minutes of adding syrup.