- 1 1/2 cups water
- 3/4 cup sugar
- 1 cup firmly packed mint leaves and tender stems, crushed, plus
- 4 sprigs mint, for garnish (optional)
- 1 lemon, zest cut off in 1/2-inch-wide strips
- 1 1/2 quarts mixed berries, such as blueberries, raspberries, blackberries, and quartered strawberries
- In a medium saucepan, combine the water, sugar, mint leaves and stems or dried mint, and lemon zest. Bring to a boil. Remove from the heat and let stand, covered, for 20 minutes. If using fresh mint, remove it and the lemon zest with a slotted spoon and discard. If using dried mint, strain the syrup.
- Bring the syrup back to a simmer. Remove from the heat and add the berries. Stir gently and then pour into a bowl. Let cool to room temperature. Serve the berries and syrup in bowls topped with the fresh mint sprigs, if using.