- 1/4 cup brut Champagne
- 2 tablespoons sugar
- 1 teaspoon minced lemon verbena or fresh tarragon
- 2 1/2-pint containers raspberries
- 8 apricots, pitted, cut into 1/2-inch pieces
- Stir first 3 ingredients in medium bowl until sugar dissolves. Fold in berries and apricots. Let stand up to 1 hour.