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STRAWBERRY CHAMPAGNE SHERBERT
10 oz Package frozen strawberries, thawed
1 c Whipping cream
1/2 c Sugar
1 1/2 c Champagne
2 Egg whites
1/4 ts Cream of tartar
1/4 c 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. Enjoy!
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