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Mixed-Berry Champagne Ambrosia

  • 15 m
  • 45 m
Melanie Barnard
“Any combination of berries or cherries (or nectarines or peaches, for that matter) can be used in this sparkling dessert. Several colors make the prettiest presentation, but single-berry ambrosia is delicious too. Nonalcoholic champagne can be substituted for the real thing.”


    • ¼ cup honey, preferably berry-blossom honey
    • 2 tablespoons lime juice
    • 2 large sprigs fresh mint, plus 6 smaller sprigs for garnish
    • 2½ pints mixed fresh berries, such as red or golden raspberries, blueberries, tiny strawberries, blackberries, pitted Bing or Queen Anne cherries
    • 2 cups chilled Champagne, or other sparkling white wine


  • 1 Combine honey, lime juice and large mint sprigs in a small saucepan; warm over low heat just until the honey melts. Remove from the heat and let steep for 5 minutes; discard the mint.
  • 2 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.
  • 3 Just before serving, pour the Champagne (or other sparkling wine) over the fruit. Garnish each serving with a sprig of mint and serve.
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