Strawberry-Champagne Sherbet
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. |
