Sparkling Lemon-Lime Sorbet - cooking recipe

Ingredients

1 envelope Knox gelatine
1/2 c. sugar
1 c. water
1 c. champagne or ginger ale
1/2 c. lemon juice
1/3 c. lime juice

Preparation

In medium saucepan, mix gelatine with sugar.
Blend in water. Let stand for 1 minute.
Stir over low heat until gelatine is completely dissolved, about 5 minutes.
Let cool to room temperature.
Stir in remaining ingredients.
Pour into 9-inch baking pan.
Freeze for 3 hours or until firm.
With electric mixer, beat mixture until smooth.
Return to pan; freeze 2 hours or until firm.
To serve, let stand at room temperature 15 minutes or until slightly softened.
Garnish with fruit, if desired.