Por Serves 4
4 cups sliced strawberries or one package frozen berries
11/4 cups cherry juice, unsweetened
3/4 cup sugar
2 cups sliced fresh kiwi
Champagne or ginger ale (optional)
Fresh mint sprigs for garnish
Stir together the strawberries, 1/2 cup of the cherry juice, and the sugar in a medium saucepan. Bring to boil; reduce heat. Cover and simmer for 3 to 5 minutes or until strawberries are tender and sugar is dissolved. Remove from heat and add the remaining juice and kiwis. Allow to cool to room temperature. Pour the cooled mixture into a blender container or a food processor bowl and blend or process until smooth. Transfer mixture to a 9 x 9 x 2-inch nonmetal freezer container. Cover and freeze for 4 to 5 hours or until almost fi rm. While this is freezing, chill another large bowl in the refrigerator or
freezer. Remove the frozen mixture and break into small chunks. In the chilled bowl, beat the chunks with an electric mixer on medium speed until smooth but not melted. Return mixture to the freezer container. Cover and place in the freezer again for at least 6 hours more, or until firm.
To serve, use a melon baller or a small ice cream scoop to scrape the surface of the ice and shape into small balls. Spoon 4 or 5 balls into each dessert dish. Garnish with champagne or ginger ale and a sprig of mint.