Berry Champagne Sorbet Recipe
Ingredients
| Whipping cream | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Champagne | 1 1/2 Cup (16 tbs) | |
| 1 10-ounce package frozen strawberries or red raspberries, thawed | ||
| Egg whites | 2 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
Directions
In medium saucepan combine whipping cream and 1/2 cup sugar; cook and stir over medium-low heat till sugar dissolves.
Cool.
Stir in champagne and undrained strawberries or red raspberries.
Pour into 8x8x2-inch pan.
Cover and freeze till firm.
In small mixer bowl beat egg whites with cream of tartar till soft peaks form.
Gradually add 1/4 cup sugar, beating till stiff peaks form.
Break up frozen mixture into chilled large mixer bowl.
Beat till smooth.
Fold in stiff-beaten egg whites.
If desired, stir in food coloring.
Return to pan.
Cover and freeze till firm.
Cool.
Stir in champagne and undrained strawberries or red raspberries.
Pour into 8x8x2-inch pan.
Cover and freeze till firm.
In small mixer bowl beat egg whites with cream of tartar till soft peaks form.
Gradually add 1/4 cup sugar, beating till stiff peaks form.
Break up frozen mixture into chilled large mixer bowl.
Beat till smooth.
Fold in stiff-beaten egg whites.
If desired, stir in food coloring.
Return to pan.
Cover and freeze till firm.
Chef
