| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Party | 6 | Servings | ||
INGREDIENTS
| -Dorothy Cross TMPJ72B | ||
| 1/4 | c | Honey; preferable berry- blossom honey |
| 2 | tb | Fresh lime juice |
| 2 | Large sprigs fresh mint | |
| 6 | Smaller sprigs for garnish | |
| 2 1/2 | pt | Mixed fresh berries; such as red or golden raspberries, blueberries, tiny strawberries, blackberries, pitted Bing or Queen Anne cherries |
| 2 | c | Chilled Champagne; or other sparkling white wine |
INSTRUCTIONS
In a small saucepan, combine the honey, lime juice and large mint sprigs; warm over low heat just until the honey melts. Remove from the heat and let steep for 5 minutes; discard the mint. Place the fruit in a large bowl, pour the honey mixture over and stir gently to combine. Divide the berry mixture among 6 individual goblets or dessert dishes and refrigerate until ready to serve, up to 1 hour. Just before serving, pour the Champagne over the fruit. Garnish each serving with a sprig of mint and serve. Serves 6. COMMENTS: Nonalcoholic champagne, such as Ariel Brut, can be substituted for the real thing. Any combination of berries or cherries (or nectarines or peaches, for that matter) can be used. Several colors make the prettiest presentation, but single-berry ambrosia is delicious too. 155 calories per serving: 1 gram fat, 1 mg sodium and 0 mg cholesterol. Source: Eating Well Magazine - July/August, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH Posted to MM-Recipes Digest V4 #115 by "Griff" <wgriffin@ix.netcom.com> on Apr 24, 1997
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