# Components:
→ Fresh Fruit
01 - 1 cup raspberries
02 - 1 cup sliced strawberries
03 - 1 cup pomegranate seeds
04 - 1 cup blackberries
05 - 2 limes, sliced into thin wheels
06 - 2 lemons, sliced into thin wheels
07 - 1 orange, sliced into thin half-moons
→ Herbs & Edible Flowers
08 - 1/2 cup fresh mint leaves
09 - 1/2 cup fresh basil leaves
10 - 1/4 cup edible flowers (violets, pansies, or nasturtiums)
→ Sweet Additions
11 - 1/2 cup sugar cubes
12 - 1/4 cup diced candied ginger
13 - 1/4 cup dried rose petals (food grade)
→ Specialty Touches
14 - 1/2 cup gold leaf flakes (optional)
15 - 1/2 cup maraschino cherries, pitted and stemmed
# Directions:
01 - Thoroughly wash and pat dry all fresh fruit, herbs, and edible flowers to ensure optimal freshness.
02 - Cut limes and lemons into thin wheels and peel the orange, slicing it into elegant half-moons.
03 - Place each garnish category in small bowls or on platters to allow easy selection and visual appeal.
04 - Arrange sugar cubes and candied ginger in small ramekins; if using, display gold leaf flakes with tweezers for delicate handling.
05 - Position the garnish bar adjacent to the Champagne area, providing small tongs, forks, and spoons for guests’ convenience.
06 - Offer suggestion cards highlighting complementary combinations such as strawberries with mint or pomegranate with lemon.
