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For infusion, in a small saucepan bring water to boiling. Add tea bags and the 3 mint sprigs; stir until mint wilts. Cover pan; remove from heat. Let stand for 10 minutes.
In a large bowl combine strawberries, golden raspberries, red raspberries, blackberries, blueberries, and cherries; set aside.
For syrup, in a medium saucepan combine wine, sugar, and pomegranate juice. Pour infusion through a fine-mesh sieve into the saucepan with the wine. Squeeze tea bags to release liquid; discard mint sprigs and tea bags. Cook and stir until sugar is dissolved. Remove from heat; stir in vanilla. Let cool to room temperature. Pour over fruit mixture. Cover and chill for 2 hours.
To serve, spoon mixture into shallow bowls. If desired, garnish with mint sprigs.