Recipe - Fruit Supreme With Pink Champagne

1 pt Strawberries
2 lg Grapefruit
3 lg Navel oranges
1 Bottle pink champagne
1 pack Pitted dates; (8 oz) halved,
or
One half pound fresh dates; pitted
and halved
2 pt Lemon sherbet

1. Wash fresh strawberries; drain. Remove hulls. Cut any large berries in
half.

2. Peel and section grapefruit and oranges. Refrigerate fruit until it is
well chilled about 2 hours. (If using frozen strawberries, thaw and
drain.) Also, refrigerate champagne until ready to use.

3. Combine fruit and dates in chilled large bowl; toss lightly. Arrange
fruit mixture in 12 dessert dishes. Top each serving with small scoop of
lemon sherbet.

4. Pour some champagne over each serving. Serve at once, adding remainder
of champagne as needed. Makes 12 servings. To serve as in picture: Pack
sherbet into 1quart mold and freeze until firm at least 3 hours. Unmold
(loosen edges with sharp knife, dip bottom quickly in hot water, and invert
in center of dish), and surround with fruit. Pour some champagne over Fruit
Supreme. Serve with remainder of champagne.

Recipe by: diane@keyway.net (The Camelback Inn, Scottsdale, Ariz.)

Posted to recipeludigest Volume 01 Number 318 by "Diane Geary"
diane@keyway.net on Nov 27, 1997