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 frosted basil leaves garnish. The berries are tossed with minced basil and mint and lemon Chambord "dressing".
I found myself with a ton of left over berries from a very gluttonous weekend of 4th of July desserts. 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. A summer berry salad. No wait, a boozy summer salad!
These fresh summer berries are drizzled in the most delicious liquor dressing. simply mix fresh lemon juice, simple syrup and Chambord, a raspberry liqueor. You can also use Amaretto, Grand Marnier or any of your favorites.
Ways to Present a Berry Salad
You can keep it plain...
...or plate it fancy with a scoop of vanilla ice cream or gelato and frosted basil leaves (or mint if you prefer). 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 and your frosted basil leaves to your plate or bowl before serving.
How to Make Frosted Basil Leaves
Creating frosted basil leaves is super simple. You can use the same technique for edible rose petals as well! First, brush the basil leaves with either egg whites or simple syrup. Then sprinkle sugar over the leaf and shake off the excess. Let them dry and you are done!
Not quite ready to make this recipe yet? PIN it now so you have it for later! And while you are at it, I would love for you to consider following me on Pinterest.
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 frosted basil leaves garnish. The berries are tossed with minced basil and mint and lemon Chambord "dressing". *Simple syrup is made by boiling a 1:1 ratio of sugar and water. Boil until melted and then cool. If you do not want to use egg white for the leaves, simple syrup works just as well. This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Summer Berry Salad with Frosted Basil Leaves
Ingredients
Berry Salad
Frosted Basil Leaves
Instructions
Berry Salad
Frosted Basil Leaves
Notes
Nutrition Information:
Yield: 4
Serving Size: 1 glass
Amount Per Serving:
Calories: 189Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 41gFiber: 6gSugar: 32gProtein: 3g
Kulsum at JourneyKitchen says
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 says
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 says
What lovely photographs of a very inviting dessert. I love the look of the frosted basil leaf topping everything off!
Heidi @ Food Doodles says
Mmm, that looks delicious. The frosted basil leaf looks awesome! I bet it tastes great too :D