Strawberry Champagne Sherbet has a grand taste. Strawberry Champagne Sherbet gets its taste from strawberries mixed with cream and eggs, flavored with champagne. Strawberry Champagne Sherbet is inspired by many food joints across the world.
10 Ounce, thawed (1 Package)
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
1 1⁄2 Cup (24 tbs)
1⁄4 Cup (4 tbs)
Cream of tartar
Mash strawberries; set aside.
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.