Mixed-Berry Champagne Ambrosia

July/August 1993

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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.

Mixed-Berry Champagne Ambrosia

Makes: 6 servings

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  • 1/4 cup honey, preferably berry-blossom honey
  • 2 tablespoons lime juice
  • 2 large sprigs fresh mint, plus 6 smaller sprigs for garnish
  • 2 1/2 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.


Per serving: 161 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 27 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 150 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate

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