Pink Champagne Sorbet recipe

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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

Nutrition Info

196.8 calories
carbohydrate: 44.5 g
cholesterol: : -
fat: : -
fiber: : -
protein: 2.5 g
saturatedFat: : -
servingSize: -
sodium: 104.2 mg
sugar: 23.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 cups

Recipe Note

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

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