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.