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Strawberry Champagne Sherbet Recipe
|Frozen strawberries||10 Ounce, thawed (1 Package)|
|Whipping cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Champagne||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1796 Calories from Fat 720
% Daily Value*
Total Fat 80 g123%
Saturated Fat 53 g265.2%
Trans Fat 0 g
Cholesterol 331.4 mg
Sodium 168.9 mg7%
Total Carbohydrates 196 g65.3%
Dietary Fiber 6 g23.8%
Sugars 176.5 g
Protein 8 g15.1%
Vitamin A 2.6% Vitamin C 194.6%
Calcium 18.4% Iron 12.4%
*Based on a 2000 Calorie diet
Combine whipping cream and 1/2 cup sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves.
Stir in strawberries and champagne.
Pour mixture into a 9 inch square pan; freeze until mixture is slushy.
Combine egg whites, 1/4 cup sugar, and cream of tartar in top of a double boiler.
Place over simmering water.
Cook, stirring constantly with a wire whisk, 5 minutes or until mixture reaches 160°.
Remove from heat.
Beat at high speed of an electric mixer 3 minutes or until soft peaks form.
Fold strawberry mixture into egg white mixture; return to pan.
Freeze until firm, stirring gently after 30 minutes.