Champagne Mint Syrup for Fruit Salad

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Champagne Mint Syrup is the perfect way to switch up your next bowl of fruit. Drizzle lightly over fruit for the perfect addition of subtle mint and champagne flavors.  

Fruit Salad with Champagne Mint Syrup | Bites of Bri

It seems like I’ve been waiting months for summer fruit season to get here. And, it’s finally here. I cannot stop eating fruit! Maybe it is because of our terribly harsh winter, but the fruit has been worth the wait.

Fruit Salad with Champagne Mint Syrup 2 | Bites of Bri

About a month ago, we had strawberries here on the East Coast and now we have cherries, peaches, blueberries, and blackberries to name a few.

Fruit Salad with Champagne Mint Syrup 4 | Bites of Bri

This syrup will go perfectly with whatever fruit is in season where you are! We originally had this Champagne Mint Syrup in Long Island where we go on vacation each summer. This place…it has the most outrageous breakfasts. They start off by bringing you menus and the drinks of your choice and as soon as you order, they bring you the largest fruit platter you’ve ever seen. The platter has all of the freshest seasonal fruits. Amazing. It comes with this Champagne Mint Syrup that is good enough to suck down with a straw! No really.

Fruit Salad with Champagne Mint Syrup 3 | Bites of Bri

And the best part is that they were willing to share their recipe, so without further adieu, here’s the Champagne Mint Syrup from the Mill House Inn.

Start by making the simple syrup. Combine the water and the granulated sugar in a small saucepan over medium heat. Stir and allow the mixture to cook until the sugar has dissolved.

Fruit Salad with Champagne Mint Syrup 10 | Bites of Bri

Once the simple syrup is complete, allow it to cool before pouring it in a heatproof container.

Fruit Salad with Champagne Mint Syrup 9 | Bites of Bri

Add the honey and champagne. Stir to combine.  Add the mint leaves and the bay leaf.

Fruit Salad with Champagne Mint Syrup 7 | Bites of Bri

Allow this mixture to sit in the refrigerator for about 5 days. Then, strain the mixture leaving a smooth light colored syrup.

Fruit Salad with Champagne Mint Syrup 5 | Bites of Bri

That’s it! Drizzle lightly over fruit for the perfect addition of subtle mint and champagne flavors.

Fruit Salad with Champagne Mint Syrup | Bites of Bri

Champagne Mint Syrup for Fruit Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Champagne Mint Syrup is the perfect way to switch up your next bowl of fruit. Drizzle lightly over fruit for the perfect addition of subtle mint and champagne flavors.

Ingredients

  • 1/2 cup granulated sugar
  • 1 cup water
  • 3 tbsp honey
  • 1/2 cup prosecco or champagne
  • 1 bunch mint leaves
  • 1 bay leaf
  • Fresh fruit

Instructions

  1. Start by making the simple syrup. Combine the water and the granulated sugar in a small saucepan over medium heat. Stir and allow the mixture to cook until the sugar has dissolved.
  2. Once the simple syrup is complete, allow it to cool before pouring it in a heatproof container.
  3. Add the honey and champagne. Stir to combine.
  4. Add the mint leaves and the bay leaf. Allow this mixture to sit in the refrigerator for about 5 days. Then, strain the mixture leaving a smooth light colored syrup.
  5. Drizzle lightly over fruit for the perfect addition of subtle mint and champagne flavors.

Notes

This recipe needs 5 days to refrigerate prior to serving.

http://bitesofbri.com/2014/07/champagne-mint-syrup-fruit-salad/

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Comments

    • Bri says

      Kristine, thank you! I’m loving the fruit right now too. For some reason, it’s even better than ever before!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>