Strawberry-champagne sherbet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Package frozen strawberries, thawed |
| 1 | cup | Whipping cream |
| ½ | cup | Sugar |
| 1½ | cup | Champagne |
| 2 | Egg whites | |
| ¼ | teaspoon | Cream of tartar |
| ¼ | cup | Sugar |
Directions
Mash strawberries; set aside. Combine whipping cream and ½ c sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x 2- inch pan; freeze until mixture is almost firm.
Beat egg whites (at room temperature0 ands cream of tartar until foamy. Gradually add ¼ c sugar, 1 Tbsp at a time, beating until stiff peaks form; fold into champagne mixture. Freeze until firm.
Makes 1 quart.
///\\oo/\\\\\\ From the hearth in Sandee's Kitchen...