# What You Need:
→ Fresh Fruits
01 - 1 cup fresh raspberries
02 - 1 cup fresh blackberries
03 - 1 cup fresh strawberries, hulled and halved
04 - 1 cup pomegranate arils
05 - 2 lemons, thinly sliced into rounds
06 - 2 limes, thinly sliced into rounds
07 - 1 orange, thinly sliced into half-moons
08 - 1 cup seedless green grapes, halved
→ Herbs & Edible Flowers
09 - 1 small bunch fresh mint leaves
10 - 1 small bunch fresh rosemary sprigs
11 - Edible flowers (pansies or violets, optional)
→ Sweets & Treats
12 - 1/2 cup sugar cubes
13 - 1/4 cup crystallized ginger pieces
14 - 1/2 cup white or dark chocolate shavings (optional)
→ Add-Ons
15 - 1 bottle Chambord or other berry liqueur (optional)
16 - 1 bottle St. Germain or elderflower syrup (optional)
17 - 1 small dish coarse sugar or gold sprinkles for rimming glasses
# Steps:
01 - Wash thoroughly and dry all fruits, herbs, and edible flowers before arranging.
02 - Place fruits in small bowls or directly on a large serving tray, grouping by color and type for visual appeal.
03 - Nestle mint and rosemary sprigs between fruit groupings to enhance fragrance and decoration.
04 - Scatter edible flowers across the tray or set them in a separate bowl for optional use.
05 - Place sugar cubes, crystallized ginger pieces, and chocolate shavings in individual small bowls or ramekins.
06 - If using, position liqueurs and syrups nearby with small pourers or spoons for easy serving.
07 - Offer a small dish of coarse sugar or gold sprinkles for guests to rim their glasses by moistening flute edges and dipping.
08 - Set out tongs, cocktail picks, and small spoons so guests can garnish their drinks individually.
