1 pt Blueberries

      1 pt Blackberries

      1 pt Strawberries

      1 sm Container raspberries (about

    1/2 c  Frozen apple-juice concentra

      1 c  Water

    1/4 c  Maple syrup

      1 tb Potato or cornstarch

    1/4 ts Cinnamon

           Mint leaves (for garnish)
   Clean all berries separately. Pick over and discard inferior
  berries. Hull strawberries, cutting the larger ones in half. Set all
  berries aside in separate bowls.
   Combine apple-juice concentrate, water and maple syrup in a medium
  saucep Place potato or cornstarch in a small bowl and stir in 1/4 cup
  of  the apple-juice mixture. Then add starch back to pan. Add
  blueberries and  cinn and bring to a simmer (mixture will be cloudy
  at first) until  mixture turn clear and transparent.
   Carefully stir in blackberries and strawberries and remove from heat.
   Refrigerate and let cool completely. Gently stir in raspberries.
   Serve in goblets or large wine glasses and garnish each portion with
  a  sp of mint.