Recipe: Strawberry-Champagne Sorbet

STRAWBERRY-CHAMPAGNE SORBET

1 cup whipping cream
3/4 cup sugar, divided
1 (10 oz) package frozen strawberries, thawed and mashed
1 1/2 cups champagne
2 egg whites*
1/4 cup sugar
Fresh strawberries (optional)
Fresh mint sprigs (optional)

Combine whipping cream and 1/2 cup sugar in a saucepan; cook over low hear, stirring constantly, until sugar dissolves. Cool to room temperature. Stir in mashed strawberries and champagne.

Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). 

Fold egg whites into strawberry mixture. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's directions.

Garnish with fresh strawberries and mint sprigs, if desired.

*Editor's note:
Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

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