Strawberries with Champagne Ice
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.
Yield: 14 - 1/2 cup servings