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Pink Champagne Sorbet


"A refreshing sorbet that is easier to make than ice cream."
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8 h 15 m servings 197 cals
Original recipe yields 6 servings (3 cups)

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  • Prep

  • Ready In

  1. Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9x13-inch pan. Freeze until firm, about 2 hours.
  2. Spoon 1/2 of the mixture into a food processor or blender; cover and process on high speed until smooth but not melted, about 30 seconds. Pour mixture into a 9x5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.


  • Cook's Note:
  • Substitute 2/3 cup strawberry soda for the champagne, if desired.
  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

Per Serving: 197 calories; 0 g fat; 44.5 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 104 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This sorbet is delicious! I absolutely loved it! I have to admit, I was a little unsure of the ingredient list at first. The champagne caught my eye because who doesn't love champagne?!? The...