Strawberry-Champagne
Sherbet
10 ounces Package frozen strawberries,
1 cup Whipping cream
1/2 cup Sugar
1 1/2 cups Champagne
2 Egg whites
1/4 teaspoon Cream of tartar
1/4 cup Sugar
Mash strawberries; set aside. Combine whipping cream and 1/2 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 temperature and cream of tartar until
foamy. Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until
stiff peaks form; fold into champagne mixture. Freeze until firm.
Makes 1 quart.
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