Recipe - Strawberry And Champagne Sorbet

One half cup Sugar
1 cup Heavy cream
2 cup Pureed fresh strawberries
or
10 ounce Frozen strawberries in syrup
1 One half cup Champagne
2 Egg whites; stiffly beaten
6 Whole fresh strawberries
6 Sprigs fresh mint

In a 2qt. saucepan, heat sugar and cream until sugar is dissolved. Remove
from heat, allow to cool. Blend in strawberry puree or frozen strawberries
w/ syrup and champagne. Place in a shallow pan, place in freezer until
about halffrozen. Fold in beaten egg whites. Return to freezer until well
frozen, stirring occasionally. When ready to serve, spoon into dessert
glasses and garnish with whole strawberries and mint sprigs.

HECK`S

DETROIT AVE., CLEVELAND

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.