Champagne is more versatile than one might realize. One of my favorite uses for champagne is to enhance the deliciousness of a fresh fruit salad.
Fresh Fruit Salad with Champagne Rosemary Syrup
Simply take a bottle of inexpensive champagne and reduce it to about 1 1/2 cups with fresh rosemary, a hint of honey, and citrus zest and slices.
Once reduced, allow the syrup to cool, remove the citrus slices and rosemary stems but leave any rosemary leaves in the syrup. They look pretty when tossed with the fruit salad.
Fresh Fruit Salad with Champagne Rosemary Syrup
Serving Tips:
In a large bowl, toss the fruit salad with the syrup, arrange fruit on a decorative serving platter and place “cooked” citrus slices in a row on top, finish with a hint of freshly diced rosemary
Don’t want the citrus and rosemary on top when serving? Arrange fruit in the center of a large platter and place slices and rosemary stems along the edges
Serve as an entree at brunch with Parmesan Crisps. Need the recipe? Ask me how!
Enhance the flavor fresh fruits with a drizzle and toss of champagne rosemary syrup and a hint of citrus zest
Ingredients
1 large fuji apple, roughly diced
1 pineapple, cut into 1-2 inch chunks
2 cups assorted wild berries (blueberries, blackberries, raspberries, strawberries)
2 kiwi, peeled and sliced
1/2 papaya, seeded and cut into 1-2 inch chunks, optional
2 mandarin oranges, slices separated
1 cup green or red seedless grapes, sliced in half, optional
2 cups watermelon, cut into 1-2 inch chunks, optional
1 bottle inexpensive brut champagne
1 tablespoon raw honey
5 whole rosemary stems, about 5 inches long
Fine zest of 1 1/2 lemons
Fine zest of 1/2 orange
2-3 slices fresh ginger root, optional
Instructions
Place all prepared fruit in a large bowl and place in the refrigerator until ready to serve.
Pour bottle of champagne in a medium stock pot and begin to heat over low heat.
Add the fresh rosemary - on the stem, about 5 stems, about 5 inches long.
Add 1 tablespoon of raw honey.
Add fine zest of 1 1/2 lemons.
Add fine zest of 1 orange.
Add 2-3 lemon slices.
Add 2-3 orange slices.
2-3 slices fresh ginger root, optional.
Bring mixture to a simmer and simmer until liquid is reduced to about 1 1/2 cups.
Remove from heat and set aside to cool.
When cool, remove rosemary stems and citrus slices, reserving them in case you'd like to use for garnish when serving.
For serving, gently toss fruit with about 1/2 to 3/4 cup of Champagne Rosemary Syrup, depending upon how much fruit you serve.
Serve in individual bowls or on a large platter.
Garnish with "cooked" citrus slices and rosemary stems or chopped rosemary leaves, if desired.
NOTE: Leave any rosemary leaves, if desired, in the syrup when removing citrus slices and stems or strain, if preferred.
