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Pink Champagne Sorbet

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Pink Champagne Sorbet

Directions

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Ingredients :

  • 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
  • 1 ⅓ cups boiling water
  • ¾ cup light corn syrup
  • 6 fluid ounces champagne
  • 2 egg whites
  • slightly beaten
  • Methods :

  • Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9×13-inch pan. Freeze until firm, about 2 hours.
  • 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 9×5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.
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