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Mixed-Berry Champagne Ambrosia
“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
1Combine 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.
2Place 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.
3Just before serving, pour the Champagne (or other sparkling wine) over the fruit. Garnish each serving with a sprig of mint and serve.