Mint Julep Fruit Salad

Instructions

To make the syrup:

1. In a small saucepan, add water and Splenda Sweetener and bring to a boil, stirring continually.
2. Turn off heat; stir in fresh mint leaves, lime zest, lime juice, and bourbon. Let mixture stand for 40 minutes to cool.
3. Pour mixture through a sieve or strainer into a glass jar.
4. Cover and store in the refrigerator until ready to use. The syrup will keep 2-3 weeks in the refrigerator.

To make the salad:

1. Gently stir together grapes and kiwifruit in a large bowl.
2. Slowly drizzle ½ cup of the syrup over the top of the fruit, toss to coat.
3. Serve immediately or cover and refrigerate until ready to serve.
4. Garnish with cherries and optional whipped cream and mint leaves.