| 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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