The frozen fruit cup has always been an easy, make-ahead brunch salad. We updated this one with fresh and sassy flavors and fun new molds.

Prep: 30 minutes   Freeze: 8 hours   Stand: 15 minutes  

3/4 cup water
1/2 cup sugar
16  fresh mint leaves
1/2 12-oz. can frozen limeade concentrate
1/2 cup ginger beer, ginger ale, or sparkling water with lime flavor
2 tsp. finely shredded lime peel
5 cups frozen unsweetened mixed berries, thawed slightly (about 20 oz.)
1 mango, seeded, peeled, and chopped
1 cup chopped fresh pineapple

1. In a large saucepan bring water and sugar just to boiling, stirring to dissolve sugar. Remove from heat and add half of the mint leaves. Using a large spoon, press leaves to the side of the pan to bruise slightly. Let stand 10 minutes. Remove mint leaves and discard.

2. Finely snip the remaining mint leaves. Add to sugar mixture along with limeade concentrate, ginger beer, and lime peel. Stir in berries, mango, and pineapple.

3. Divide fruit mixture among eight to twelve 4- to 6-ounce ramekins or miniature fluted tube pans or molds.* Cover and freeze for at least 8 hours or until completely frozen.

4. To serve, let fruit cups stand at room temperature for 15 minutes. Unmold** onto serving plates or serve in the individual ramekins, if desired. Makes 8 to 12 servings.

*TIP: Use silicon fluted tube pans for easy removal of the fruit cups. For the shapes shown on page 88, we used the Easy-Flex 4-Cavity Mini Fluted Tube Pan from Wilton Industries (wilton.com) and the 8-Mold Cannelé and Brioche Pans from SiliconeZone (siliconezoneusa.com).
**TIP: For easier unmolding if removing from the ramekins or if using the metal fluted tube pans, dip the bottoms of the pans in warm water for a few seconds before unmolding.

Per serving: 178 cal., 0 g fat (0 g sat. fat), 0 mg chol., 5 mg sodium, 45 g carbo., 4 g fiber, 1 g pro