COASTWEEK - - Christmas in this part of the world still has a few
fine 'hang overs' from our Colonial past - this is one tradition that
fortunately will be lovingly passed from one delighted generation
to the next.

A wonderful way to enjoy a 'cheap' champagne or good sparkling
wine, and to start your holiday festivities on the right  note !

For those who don't ever imbibe: fear not, you can still prepare
this ambrosia with the non-alcoholic variety of sparkling wine.

• ten (heaped) cups of fresh strawberries

• one and half cups of pineapple juice (chilled)

• three quarters of a cup of fresh lemon juice

• three quarters of a cup sof uperfine sugar

• one bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled

.

METHOD:

1. To make the strawberry ice cubes: At least six hours before party time, wash the berries.

2. Place one small, pretty berry (with leafy hulls attached) in each compartment of two standard-size ice cube trays, then fill with water and freeze.

3. To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor.

4. Process for two minutes or until pureed, then transfer to a punch bowl.

5. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate.

6. Just before serving, pour in the champagne and float the strawberry ice cubes on top.