Recipe - Mixed-Berry Champagne Ambrosia

Dorothy Cross TMPJ72B
One fourth cup Honey; preferable berry
blossom honey
2 tablespoon Fresh lime juice
2 Large sprigs fresh mint
6 Smaller sprigs for garnish
2 One half pt Mixed fresh berries; such
as red or golden
raspberries, blueberries,
tiny strawberries,
blackberries, pitted Bing
or Queen Anne cherries
2 cup Chilled Champagne; or other
sparkling white wine

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 singleberry 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 MMRecipes Digest V4 #115 by "Griff" wgriffin@ix.netcom.com on
Apr 24, 1997