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.

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