Name: Lena Horne's Strawberry and Champagne Sorbet
Ingredients: 2 c Hulled strawberries; quartered/chilled; 3/4 c Sugar; 2 tb Fresh lemon juice; 2 c Chilled dry Champagne; 6 Ripe strawberries; for garnish

How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
		Desserts	6	Servings

INGREDIENTS

2	c	Hulled strawberries; quartered/chilled
3/4	c	Sugar
2	tb	Fresh lemon juice
2	c	Chilled dry Champagne
6		Ripe strawberries; for garnish

INSTRUCTIONS

Put the strawberry quarters, sugar, and lemon juice in a food processor or
blender; process the mixture briefly so that the berries are finely chopped
but not pureed. Add the Champagne, pouring it slowly against the inside of
the bowl to keep it from frothing. Blend quickly to retain as much
effervescence as possible. Pour the mixture into a shallow nonreactive
metal pan and put in the freezer. Every 20 minutes, take it out and stir or
break it up with a fork until there is no juice left, just sludge (1-1/2 to
2 hours). Scoop into dessert glasses. Garnish with reserved strawberries,
and serve with a glass of chilled Champagne.
NOTES : The picture with this recipe shows it served as balls (as if it
they were scooped out with a melon baller) in a champagne glass.
Recipe by: In the Kitchen with Miss Piggy
Posted to TNT Recipes Digest, Vol 01, Nr 977 by BLAdams96@aol.com on Jan
30, 1998

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