Strawberry and champagne sorbet

6 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
1 cup Heavy cream
2 cups Pureed fresh strawberries or-
10 ounces Frozen strawberries in syrup
1½ cup Champagne
2 Egg whites; stiffly beaten
6 Whole fresh strawberries
6 Sprigs fresh mint

Directions

In a 2-qt. 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 half-frozen. 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, .

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