2 1/2 cups orange juice
1 cup half-and-half cream
3/4 cup superfine sugar
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4 teaspoons grated orange peel
2 bottles (750 milliliters each) Champagne or other sparkling wine*
Place the orange juice, cream, sugar and orange peel in a blender; cover and process until sugar is dissolved. Transfer to an 8-inch square dish. Freeze for 6 hours or overnight.
For each serving, scoop 1/4 cup mix into a champagne glass; top with Champagne. Garnish with a strawberry and serve immediately. Yield: 16 servings (4 cups mix).
*For non-alcoholic version: Substitute champagne with 2 bottles (750 milliliters each) sparkling apple cider. Makes 16 servings.
“Taste of Home's Holiday & Celebrations Cookbook 2012”