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STRAWBERRY CHAMPAGNE SHERBERT

10 oz Package frozen strawberries, thawed
1 c Whipping cream
1/2 c Sugar
1 1/2 c Champagne
2 Egg whites
1/4 ts Cream of tartar
1/4 c Sugar

Mash strawberries; set aside. Combine whipping cream and 1/2 c sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x 2- inch pan; freeze until mixture is almost firm.

Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks form; fold into champagne mixture. Freeze until firm. Makes 1 quart. Enjoy!