| Champagne Sherbet |
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1 c. heavy cream
3/4 c. sugar
1 1/2 c. champagne
1 (10 oz.) pkg. frozen strawberries,
thawed
2 egg whites
1/4 tsp. cream of tartar |
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| Instructions |
| In a medium saucepan, combine cream and 1/2 cup sugar. Cook over medium heat until sugar dissolves. Cool. Stir in champagne and undrained berries. Pour into 8 x 8 x 2 inch pan. Cover. Freeze firm. Beat egg whites and cream of tartar to soft peaks. Slowly add 1/4 cup sugar. Beat to stiff peaks. Break up frozen mixture. Turn into CHILLED bowl. Beat smooth with electric mixer. Fold in egg white mixture. Return to 8 x 8 x 2 inch pan. Cover. Freeze firm. Makes 1 1/4 quarts. . |
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