INGREDIENTS

INSTRUCTIONS

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 14-
1/2 cup per serving
1. With a vegetable peeler, peel zest in strips from oranges and lemon.
2. Squeeze juice from oranges and lemon.
3. In a large saucepan, combine water, 3/4 cup sugar, and citrus zest.
4. Bring mixture to a boil over medium-high heat; boil for 5 minutes.
5. Remove from heat. Discard zest.
6. Pour liquid into a large bowl and stir in orange and lemon juices and
liqueur.
7. Cover and refrigerate for 2 hours.
8. Stir 2 cups champagne into juice mixture.
9. Pour into 8-inch square pan and freeze until slushy, 2-1/2 to 3 hours.
10. Beat juice mixture in a mixing bowl or process in a food processor or
blender until smooth.
11. Pour back into pan and refreeze for 2 to 3 hours, stirring
occasionally.
12. Meanwhile, hull strawberries and cut in half.
13. Put in a medium bowl and stir in 1 cup champagne and 1 tablespoon
sugar.
14. Cover and refrigerate for at least 2 hours.
15. 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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