Finale Friday: Summer Berry Salad & Frosted Basil Leaves

by Urvashee on July 8, 2011 · 7 comments

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I found myself with a ton of left over berries from a very gluttonous Fourth of July weekend. Since berries don’t stay fresh for very long, I thought it would be easiest to  just use them up in our daily fruit smoothie. But as I was doing the usual post party refrigerator and bar clean up, I had an idea. I ate something like this a while ago at a blogging conference. Yesterday I decided to test my own fancier version.

If you want an easy plated dessert, this might be your answer. This refreshing summer berry salad cocktail is a quickly made dessert and can be dressed up for guests with an equally easy to do garnish. The berries are tossed with minced basil and mint and lemon Chambord “dressing”. You can keep it plain…Summer-Berry-Salad…or plate it fancy with a scoop of vanilla ice cream or gelato and a frosted basil (or mint) leaf. If you do want to serve this to guests and want to save time, here’s a little trick. Make your scoops (or in this case quenelles) of ice cream ahead of time and just keep them on a plate in the freezer. Then add them with your garnish to your plate or bowl before serving. Creating frosted leaves is super simple. You can use the same technique described below for edible rose petals as well. Frosted-Basil-LeafSalad Recipe (serves four)

1 cup blueberries
1 cup raspberries
1 cup blackberries
1 1/3 cup chopped strawberries
1 Tbs +1 tsp minced basil
1 Tbs  minced mint
4 Tbs simple syrup*
4 Tbs fresh lemon juice
1 Tbs Chambord (or any liquor of your choice- amaretto might be nice too)

Combine the berries, basil and mint in a large bowl. In a small bowl whisk together the simple syrup, lemon juice, and liquor. Pour the mixture over the berries and gently mix. *Simple syrup is made by boiling a 1:1 ratio of sugar and water. Boil until melted and then cool.

Frosted Basil Leaves

1 egg white, lightly beaten
1-2 Tbs superfine sugar
basil leaves, washed and dried

With a small brush, apply a coating of egg white to the top of the basil leaf. Sprinkle (do not dip into) the sugar over the leaf and shake off the excess. Let them dry. Note: If you do not want to use egg white, simple syrup works just as well.

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{ 4 comments… read them below or add one }

Kulsum at JourneyKitchen July 8, 2011 at 3:18 pm

Urvashee thanks for teaching me how to do frosted basil leave! That is so fancy and fun way to up desserts. The berry salad looks colorful and delicious

Malli July 10, 2011 at 8:22 pm

My first time on your page….The berries look gorgeous and love the idea of frosted basil!!
All your desserts all look glorious and with my sweet tooth you know I’ll be back soon:)

Paula July 10, 2011 at 11:26 pm

What lovely photographs of a very inviting dessert. I love the look of the frosted basil leaf topping everything off!

Heidi @ Food Doodles July 11, 2011 at 9:24 pm

Mmm, that looks delicious. The frosted basil leaf looks awesome! I bet it tastes great too 😀

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