For dipping:
Bite-size pieces of domestic Brie, Edam, Havarti, and Port du Salut, ladyfingers and ginger cookies.

Puree berries in a food processor until smooth. Pour the puree into a strainer over a medium-size saucepan. Rub the puree through the strainer, discarding seeds. Add sugar to puree and heat until sugar is dissolved. Stir in mint.

Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. This fondue may be cooled and served at room temperature or chilled. Serve with bite-size pieces of Brie, Edam, Havarti, Port du Salut, ladyfingers and ginger cookies.

Courtesy of I Love Cheese