Recipe - Pink Champagne Sorbet

1 pack (4serving size) JellO
brand gelatin; strawberry
flavor
1 1/3 cup Boiling water
1 Bottle (187ml) pink
champagne or
2/3 cup Strawberry flavored soda
Three fourths cup Light corn syrup
2 Egg whites; lightly beaten
Lime slices (optional)

DISSOLVE gelatin in boiling water. Stir in champagne and corn syrup. Beat
in egg whites with wire whisk. Pour into 13x9inch pan. Freeze until firm,
about 2 hours.

SPOON One half of the gelatin mixture into food processor or blender; cover.
Process at high speed until smooth but not melted, about 30 seconds. Pour
into 9x5inch 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.

NOTE: USE ONLY CLEAN EGGS WITH NO CRACKS IN SHELL.

MAKES 8 servings, Prep time: 15 minutes, Freezing time: 8 hours

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.