INGREDIENTS

INSTRUCTIONS

Bring three-quarters of the champagne to a boil in a saucepan. Remove
from heat and let cool.  Combine the sugar and water in a pan and stir
to dissolve sugar. Bring  mixture to a boil, and let cook 20 minutes,
stirring frequently, until  syrup forms a thread when pulled between
your thumb and forefinger.  Remove from heat immediately.  Stir
champagne and fruit juices into the sugar syrup; cool.  Freeze mixture
in a plastic container until hard, several hours or  overnight.  In the
bowl of an electric mixer, beat sorbet until smooth. Return  sorbet to
freezer until firm.  Serve scoops of sorbet on chilled plates or in
glasses, garnished  with wild strawberries or strawberry slices.
Adapted by Karen Mintzias, from a recipe by Rose Elliot in: "The
Complete Vegetarian Cuisine"  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Trading in futures? What about yours in heaven?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 233
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.2mg
Potassium: 33.1mg
Carbohydrates: 60.1g
Fiber: <1g
Sugar: 59.3g
Protein: <1g