Instructions
Combine the berries and mint in a large bowl.
Combine the Champagne, sugar, salt, and vanilla bean in a medium saucepan over medium-high heat. Simmer until the sugar dissolves and the mixture is syrupy, about 15 minutes. Remove from the heat and allow to cool until just warm. Remove the vanilla bean. Add the lemon juice and zest and stir to combine. Pour the syrup over the berries and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Makes about 4 quarts, 16 servings
Ingredients
- 2 quarts (3 pounds) fresh strawberries, hulled and sliced
- 4 cups (1 1/2 pounds) fresh blueberries
- 2 cups (3/4 pound) fresh raspberries
- 2 cups (3/4 pound) fresh blackberries
- 1 tablespoon finely chopped fresh mint
- 2 cups Champagne or sparkling wine
- 1 cup sugar
- Pinch of salt
- 1 vanilla bean, scraped
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
The Emeril Lagasse Show Kids Croutons Snack Tomatoes Salad Summer Dessert Spice Essence Farm 2 Fork Friday Pasta Fruit Cantelope Berries Breakfast Ribs Bbq Potluck Holiday Entree Pea Ham Jon & Kate Emeril 20-40-60 Lunchbox Granola Afternoon Snacks for Kids Dried Nuts and Fruits Vegetarian Honey Mustard Bacon Entertaining Simple Jc100 Biscuits