Minted Fruit Salad
|Sugar||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||4 Tablespoon|
|Anise seeds||1 Teaspoon|
|Chopped fresh mint||1 Teaspoon|
|Brandy/Rose||1⁄2 Cup (8 tbs)|
|Cantaloupe slices||5 Cup (80 tbs)|
|Sliced fresh peaches||4 Cup (64 tbs)|
|Fresh blueberries||2 Cup (32 tbs)|
|Fresh strawberries||2 Cup (32 tbs)|
|Green grapes||1⁄4 Cup (4 tbs) (Use It For Color)|
Combine the sugar, water, lemon juice, anise seeds, mint, salt and brandy in a small saucepan.
Bring to a boil.
Boil for 2 minutes.
Remove from heat.
Cover and steep for 10 minutes.
Cool to lukewarm.
Chill, covered, for 2 hours or until cold.
Place the cantaloupe, peaches, blueberries, strawberries and grapes in a glass serving bowl.
Strain the mint syrup over the fruit.
Chill, covered, for 2 hours or longer, until ready to serve (serve on the same day it is made).