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.

　　

Ingredients

serves: 6 to 8

　　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

　　

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!

　　Cook Like a Rock Star