Pink Champagne Sorbet
|Strawberry gelatin||3 1⁄2 Ounce (1 Package, 4-Serving Size, Jell-O Brand)|
|Boiling water||1 1⁄3 Cup (21.33 tbs)|
|Pink champagne/2/3 cup strawberry flavored soda||187 Milliliter, flavored (1 Bottle)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Egg whites||2 , lightly beaten|
DISSOLVE gelatin in boiling water.
Stir in champagne and corn syrup.
Beat in egg whites with wire whisk.
Pour into 13 x 9-inch pan.
Freeze until firm, about 2 hours.
SPOON 1/2 of the gelatin mixture into food processor or blender; cover.
Process at high speed until smooth but not melted, about 30 seconds.
Pour into 9 X 5-inch loaf pan.
Repeat with remaining mixture; pour over mixture in pan.
Cover; freeze until firm, about 6 hours or overnight.
SCOOP gelatin mixture into dessert or champagne glasses.
Garnish with lime slices, if desired.