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Strawberry-banana Cups

From Italian Cooking and Living, June/July 2004

Juice of 4 oranges

Juice of 2 lemons

3 tablespoons honey

2 bananas

1 pound strawberries, hulled & quartered

12 small mint leaves

Combine the juices in a large bowl. Add the honey, and whisk until it dissolves. Thinly slice the bananas, and place in the juice mixture immediately to avoid browning. Add the strawberries and min, and mix gently. Refrigerate for 10 minutes before serving. Serves 4

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The Magazine of La Cucina Italiana