Strawberry Champagne Sherbet
|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|
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.