INGREDIENTS

INSTRUCTIONS

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 -  Servings:
14- 1/2 cup per serving  With a vegetable peeler, peel zest in strips
from oranges and lemon.  Squeeze juice from oranges and lemon. In a
large saucepan, combine  water, 3/4 cup sugar, and citrus zest. Bring
mixture to a boil over  medium-high heat; boil for 5 minutes. Remove
from heat. Discard zest.  Pour liquid into a large bowl and stir in
orange and lemon juices and  liqueur. Cover and refrigerate for 2
hours. Stir 2 cups champagne  into juice mixture. Pour into 8-inch
square pan and freeze until  slushy, 2-1/2 to 3 hours. Beat juice
mixture in a mixing bowl or  process in a food processor or blender
until smooth. Pour back into  pan and refreeze for 2 to 3 hours,
stirring occasionally. Meanwhile,  hull strawberries and cut in half.
Put in a medium bowl and stir in 1  cup champagne and 1 tablespoon
sugar. Cover and refrigerate for at  least 2 hours. Place strawberries
in goblets and fill with champagne  ice.  Nutritional Information Per
Serving: Calories 99; Protein 0 g;  Carbohydrates 15 g; Cholesterol 0
mg; Total Fat 0 g; Saturated 0 g;  Polyunsaturated 0 g; Monounsaturated
0 g; Fiber 0 g; Sodium 5 mg  Source: The New American Heart Association
Cookbook (Random House,  1999)  Posted to The Gourmet Connection Recipe
Page Newsletter  by  newsletter@gourmetconnection.com on May 16, 1999,
converted by  MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 727
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15.3mg
Potassium: 471.9mg
Carbohydrates: 185.9g
Fiber: 6.1g
Sugar: 177.1g
Protein: 2g