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INGREDIENTS

6 oz Water
16 oz Champagne
6 oz Water
1/2 tb Grand Marnier
9 oz Sorbet syrup
2/3 oz Plain gelatin

Servings

INSTRUCTIONS

FIRST: To Bloom Gelatin- Mix the 6 oz cold water with the plain gelatin in a small bowl let the gelatin bloom for 10 minutes. dissolve over a double boiler not over 110* F 1. Mix champagne with water & sorbet syrup. 2. combine with the bloomed & dissolved gelatin. 3. Pour 2/3 the way up a "catalina margarita glass or wide champagne glass. 4. let set in ice box. NOTES : For Serving: Place thin sliced fresh fruit on top of the gelee, a small scoop of sorbet if available. Very elegant & lower in fat recipe! Great for a fancy dinner party, looks like a glass of champagne with fresh fruit!! Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 560 by CuisineArt on Jan 19, 1998

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Nutrition

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Serving Size: 1 Serving (1083g)
Recipe Makes: 1 Servings

Calories: 753
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 94.1mg		3 %
Potassium 422.2mg		11 %
Total Carbohydrate 53g		16 %
	Dietary Fiber 0g	0 %
	Sugars, other 53g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 753

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