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!
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- 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 amaretto
Frosted Basil Leaves
- 1 egg white, lightly beaten
- 1-2 Tbs superfine sugar
- basil leaves, washed and dried
- 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.
Frosted Basil Leaves
- 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.
*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.
Nutrition Information:Yield: 4 Serving Size: 1 glass
Amount Per Serving: Calories: 189 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 6g Sugar: 32g Sugar Alcohols: 0g Protein: 3g