Instructions: In a small saucepan, combine the honey, lime juice and large mint sprigs; warm over low heat just until the honey melts. Remove from the heat and let steep for 5 minutes; discard the mint. Place the fruit in a large bowl, pour the honey mixture over and stir gently to combine. Divide the berry mixture among 6 individual goblets or dessert dishes and refrigerate until ready to serve, up to 1 hour. Just before serving, pour the Champagne over the fruit. Garnish each serving with a sprig of mint and serve.

Serves 6.

COMMENTS: Nonalcoholic champagne, such as Ariel Brut, can be substituted for the real thing. Any combination of berries or cherries (or nectarines or peaches, for that matter) can be used. Several colors make the prettiest presentation, but single-berry ambrosia is delicious too.

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