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Strawberry-Champagne Sherbet
1 (10oz.) package frozen strawberries, thawed
1 cup whipping cream
½ cup sugar
1 ½ cups champagne |
2 egg whites
¼ tsp. Cream of tartar
¼ cup sugar |
Mash strawberries; set aside. Combine whipping cream and ½ cup sugar
in a medium saucepan; cook over low heat, stirring constantly, until sugar
dissolves. Stir in strawberries and champagne. Pour mixture into a 13x9x2
inch pan; freeze until mixture is almost firm.
Beat egg whites and cream of tarter until foamy. Gradually add ¼ cup
sugar, I tablespoon at a time, beating until stiff peaks form; fold into
champagne mixture. Freeze until firm. Yield: 1 quart.
Suggestion: Ices are simple to serve. Just roll them into balls with an ice
cream scoop and pile them into a bowl or a hollowed out pineapple or
melon shell or offer individual servings from shells of smaller fruit such
as an orange.
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