Step 1: Bring sugar and water to a boil over high heat.
Step 2: Place remaining ingredients except fruit in a large bowl and pour hot syrup over. Let steep until cool then strain through a fine mesh sieve. Cover with plastic wrap and refrigerate until cold.
Step 3: Dice fruits, leave berries whole. Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries. Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.
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