For the slush:
3/4 cup freshly-squeezed lemon juice
1/2 cup cold water
2 cups sugar
2 cups club soda, chilled
1 bottle sparkling wine, chilled
For sugared fruit:
Jumbo strawberries (stems on)
Fresh pineapple slices
Melon slices (skins removed)
Kiwi slices
Apple slices
Pear slices
Banana slices
Orange medallions
1/2 cup packed brown sugar
For orange liqueur dipping sauce:
1 cup sour cream
1 cup lemon yogurt
2/3 cup currant jelly
1/4 cup grand marnier
1 tbsp. arrowroot

Champagne Slush

1. Squeeze lemons; strain through coffee strainer, then through coffee filter. Squeeze 1 1/4 cups lemon juice to end up with 3/4 cup double-strained juice.
2. In small heavy saucepan, heat lemon juice, water and sugar over high heat; boil for 1 minute. Remove from heat; let cool and refrigerate until chilled.
3. Freeze 2 baking sheets. In large chilled bowl, combine chilled wine, lemon-sugar mixture and club soda. Pour onto frozen baking sheets.
4. Place pans on flat shelf in freezer; freeze for 30 minutes. Pull fork through the frozen liquid to make slush. Repeat every 30 minutes until slush is firm. Remove from baking sheet; store frozen in tightly covered container. To serve, freeze stemmed glasses. Divide slush evenly among glasses. Serve with sugared fruit and orange liqueur dipping sauce.
5. To prepare sugared fruit, wash fruits and remove stems or peels. Remove all white membranes from peeled fruit. Combine fruit; top with brown sugar. Cover with plastic wrap; refrigerate.
6. To prepare orange liqueur dipping sauce, in blender, combine sour cream, yogurt, jelly, orange liqueur and cornstarch; puree at medium speed for 1 minute. Pour mixture into large saucepan; heat to boiling over medium heat. Reduce heat to low; simmer for 2 minutes, stirring constantly. Pour into bowl; cover with plastic wrap. Poke holes in film with toothpick to let out steam and heat.
7. Place sugared fruit in a chilled serving dish and dipping sauce in a shallow serving bowl. On a serving tray, place frozen slush-filled glasses accompanied with ice teaspoons, fruit and dipping sauce.
   Preparation time: 45-50 minutes (except freezing time)