A truly elegant desert
3/4 cup sugar
1-1/2 cup water
3 tablespoons orange liqueur
3 cups champagne
2 cups halved strawberries
In a saucepan, combine the sugar and water. Bring to a boil and cook for 5 minutes; let cool. Squeeze the juice from 2 oranges and 1 lemon and reserve the juice. Peel the lemon and one of the oranges. To the cooled syrup, add the liqueur and the lemon and orange peels. Chill the syrup for 2 hours, then remove and discard the peels.
Stir in 2 cups of the champagne and all of the reserved fruit juice. Freeze until it begins to turn mushy. Beat with a rotary beater until smooth. Then place in a freezing tray in the freezer. Let sit for several hours, stirring occasionally.
Meanwhile, sprinkle the halved strawberries with a little sugar, and pour the remaining cup of champagne over them. Let stand in the refrigerator for 4 hours.
At serving time, place strawberries in crystal goblets, and fill with champagne ice.
yield: 6 servings
approx. cal/serv.: 230
Recipe from the American Heart Association Cookbook
If this won't impress a companion, it's time to find a new companion!!!!
Champagne is sparkling with CO2 is it not? This will de-sparkle it won't it?
Yes, Spud. The champagne loses it's "bubbly" in this recipe.
The consistency of the ice mixture is similar to a 7-11 Slushy with a champagne flavor.
"Slurpee" isn't it?
PS...I was just thinking you could do the same with plain champagne...no berries...if you really love the flavor of champagne. Which I do.
Yes, you are correct, it's Slurpee not Slushy.
I'm a big fan of sparkling wine as well.
Oooooh, laaaaa! I need to order some decent strawberries...and a bottle of Grand Marnier, and I'm all set.