Strawberry-champagne sherbet

Yield: 1 Servings

Measure Ingredient
10 ounces Package frozen strawberries, thawed
1 cup Whipping cream
½ cup Sugar
1½ cup Champagne
2 \N Egg whites
¼ teaspoon Cream of tartar
¼ cup Sugar

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...

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