Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

A refreshing sorbet that is easier to make than ice cream.

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Recipe Summary

additional:
8 hrs
total:
8 hrs 15 mins
prep:
15 mins
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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, How to Make Your Eggs Safe.

Nutrition Facts

197 calories; protein 2.5g; carbohydrates 44.5g; sodium 104.2mg. Full Nutrition
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