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Champagne Ice

Submitted by Carol 11 June 2009

When as frozen as possible, pile into champagne glasses and serve with thin wedges of fresh pineapple.



185 ml water,180 g sugar,grated peel of half an orange ,juice of one lemon,juice of one orange,250ml chilled dry champagne,250 ml cream,15 ml brandy,1 pineapple cut into slim wedges


Bring water and sugar to the boil. Boil for 2 minutes. Add grated orange peel and fruit juices. Cool. Add champagne and strain into a refrigerator tray and freeze for about 2 hours. Then whip cream until stiff and stir into ice, together with brandy. Refreeze.

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