| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Restaurants | 12 | Servings | |
INGREDIENTS
| 1 | pt | Strawberries |
| 2 | Grapefruit | |
| 3 | Navel oranges | |
| 1 | Bottle pink champagne | |
| 1 | Pitted dates, 8 oz halved | |
| or | ||
| 1/2 lb fresh dates, pitted | ||
| and halved | ||
| 2 | pt | Lemon sherbet |
INSTRUCTIONS
Wash fresh strawberries; drain. Remove hulls. Cut any large berries in half. Peel and section grapefruit and oranges. Refrigerate fruit until it is well chilled - about 2 hours. (If using frozen straw-berries, thaw and drain.) Also, refrigerate champagne until ready to use. Combine fruit and dates in chilled large bowl; toss lightly. Arrange fruit mixture in 12 dessert dishes. Top each serving with small scoop of lemon sherbet. Pour some champagne over each serving. Serve at once, adding remainder of champagne as needed. Makes 12 servings. To serve as in picture: Pack sherbet into 1-quart mold and freeze until firm - at least 3 hours. Unmold (loosen edges with sharp knife, dip bottom quickly in hot water, and invert in center of dish), and surround with fruit. Pour some champagne over Fruit Supreme. Serve with remainder of champagne. Recipe by: [email protected] (The Camelback Inn, Scottsdale, Ariz.) Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <[email protected]> on Nov 27, 1997
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