This recipe is like a dessert cocktail with a salad twist. Slowly sip, then enjoy the fizzy berry salad at the end. Refreshing!
2 cups (500 mL) strawberries (about 20 to 25 berries)
1 Tbsp (15 mL) palm sugar or brown sugar
1/2 tsp (2 mL) crushed anise seeds or fennel seeds
8 large basil leaves
8 large mint leaves
2 cups (500 mL) sparkling wine
Hull berries, then cut into small pieces. Place in bowl and toss with sugar and anise or fennel. Let stand to macerate for 10 minutes.
Stack basil leaves, then thinly slice on cutting board. Repeat with mint. Set aside.
Spoon berries into 4 small wine glasses. Divide any liquid from bottom of berry bowl over top. Pour 1/2 cup (125 mL) sparkling wine into each glass. Top with “salad” of basil and mint. Serve immediately.
Each serving contains: 118 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 15 g carbohydrates; 2 g fibre; 7 mg sodium
source: "Fresh Summer Salads", alive #357, July 2012
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