Serving Size:  14- 1/2 cup per serving

Source:  Source: The New American Heart Association Cookbook (Random House, 1999)

2	medium oranges
1	medium lemon
1-1/2	cups water
3/4	cup sugar
3	tbsps orange-flavored liqueur
2	cups champagne
2	cups fresh strawberries
1	cup champagne
1	tbsp. sugar

• 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.

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