Seasonal Iced Fruit Recipe

Prepare fruit

Wash all fruit thoroughly. Hull and quarter strawberries; pit and slice peaches or plums; halve or slice grapes; peel and slice kiwi; leave blueberries whole. Aim for bite-size pieces so each serving is easy to eat.

Place all prepared fruit in a large mixing bowl. Gently toss to combine.

Pour the freshly squeezed orange juice, cold water (or sparkling water) and the lemon juice over the fruit so liquid reaches just below the top of the fruit. This lightly flavors and hydrates the fruit base.

Macerate & infuse

Sprinkle the granulated sugar (if using) and honey or agave over the fruit and juices. Gently fold the fruit so sweetener dissolves and distributes. Add torn mint leaves and basil leaves (if using) and fold once more. The sugar and honey help draw juices from the fruit and develop flavor.

Let the mixture rest in the refrigerator for 20–30 minutes to macerate and chill. For a more intensely flavored result, macerate up to 1 hour but no more than 2 hours to preserve texture.

Assemble and serve

Just before serving, stir the macerated fruit gently. Taste and adjust sweetness (add a little more honey or agave if needed) and acidity (a few drops more lemon juice if it needs brightness).

Add the grated citrus zest and the flaked sea salt if using; toss lightly to distribute.

Fill individual serving bowls or small glasses halfway with crushed or cubed ice. Spoon the chilled fruit and some of the maceration liquid over the ice so fruit is well chilled without being watery.

Garnish each portion with an extra small sprig of mint or a basil leaf. Serve immediately so the ice keeps the fruit cold and crisp.

Optional variation: for a more cocktail-style starter, add 1–2 tsp of a clear liqueur (such as elderflower or light rum) per serving during maceration. For a nonalcoholic flavor boost, substitute part of the water with a chilled hibiscus or green tea infusion.