Cool off with this simple frozen dessert of V8 Splash and champagne topped with fresh fruit of the season.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|orange zest||2 tsp.|
|mango||70 oz.||3 qt.|
|1. In full-size steamtable pan mix juice, sparkling wine and orange zest, if desired. Cover and freeze 3-4 hours, stirring every hour with heavy-duty whisk, to create smaller crystals as the mixture freezes. (You may use an immersion blender on mixture at end of 3 hours just to make sure it is smooth with no large ice crystals.)**|
|2. For Each Serving: Scoop 1/2 cup Tropical Champagne Ice into bottom of a stemmed dessert glass and top with 1/2 cup fresh fruit mixture. Garnish each dessert with a sprig of mint to serve.|
- Garnish Options: Other fresh herbs may be used instead of fresh mint including: rosemary, thyme, lemon balm, fennel, basil, etc.
- Substitutions: V8 Splash Berry Blend or Strawberry Kiwi; V8 V-Fusion Acai Mixed Berry, Peach Mango, Pomegranate Blueberry or Strawberry Banana.
- This dessert may be scooped out ahead and frozen in dessert dishes and just topped with fruit and garnish right before serving.