Recipe - Strawberry-Champagne Sherbet

10 ounce Package frozen strawberries,
thawed
1 cup Whipping cream
One half cup Sugar
1 One half cup Champagne
2 Egg whites
One fourth teaspoon Cream of tartar
One fourth cup Sugar

Mash strawberries; set aside. Combine whipping cream and One half cup sugar in a
medium saucepan; cook over low heat, stirring constantly, until sugar
dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x
2 inch pan; freeze until mixture is almost firm.

Beat egg whites (at room temperature0 ands cream of tartar until foamy.
Gradually add One fourth cup sugar, 1 Tbsp at a time, beating until stiff peaks
form; fold into champagne mixture. Freeze until firm. Makes 1 quart.

///\oo/\\\ From the hearth in Sandee's Kitchen...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini