Pink Champagne Sorbet Recipe
Ingredients
| Jello gelatin package | 1 | |
| Boiling water | 1 1/3 Cup (16 tbs) | |
| Strawberry | 1 Bottle (1l), flavored | |
| Light corn syrup | 3/4 Cup (16 tbs) | |
| 2 egg whites, lightly beaten | ||
Directions
DISSOLVE gelatin in boiling water.
Stir in champagne and corn syrup.
Beat in egg whites with wire whisk.
Pour into 13 x 9-inch pan.
Freeze until firm, about 2 hours.
SPOON 1/2 of the gelatin mixture into food processor or blender; cover.
Process at high speed until smooth but not melted, about 30 seconds.
Pour into 9 X 5-inch loaf pan.
Repeat with remaining mixture; pour over mixture in pan.
Cover; freeze until firm, about 6 hours or overnight.
SCOOP gelatin mixture into dessert or champagne glasses.
Garnish with lime slices, if desired.
Stir in champagne and corn syrup.
Beat in egg whites with wire whisk.
Pour into 13 x 9-inch pan.
Freeze until firm, about 2 hours.
SPOON 1/2 of the gelatin mixture into food processor or blender; cover.
Process at high speed until smooth but not melted, about 30 seconds.
Pour into 9 X 5-inch loaf pan.
Repeat with remaining mixture; pour over mixture in pan.
Cover; freeze until firm, about 6 hours or overnight.
SCOOP gelatin mixture into dessert or champagne glasses.
Garnish with lime slices, if desired.
Chef
