Berry-Season Brunch Menu

Capitalize on a leisurely summer Sunday. (Serves 6)

Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce
Servings

* Combine 1/4 cup sugar and 1/4 cup water in a small, heavy saucepan, and bring to a boil, stirring until sugar dissolves. Add 2 mint sprigs to pan; let stand 5 minutes. Remove mint and discard. Combine sugar mixture, 3 cups fresh raspberries, and 2 tablespoons fresh lemon juice in a blender, and process until smooth. Strain mixture through a sieve over a bowl, and discard solids. Spoon 3 tablespoons raspberry mixture into each of 6 wineglasses; top each serving with 1/2 cup chilled Champagne.

Cooking Light, July 2007
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