Strawberry-Champagne Sorbet - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen strawberries, thawed
1 c. whipping cream
1/2 c. sugar
1 1/2 c. champagne
2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Preparation

Mash strawberries; set aside.
Combine whipping cream and 1/2 cup sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves.
Stir in strawberries and champagne.
Place mixture in a 13 x 9 x 2-inch pan; freeze until almost firm.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add 1/4 cup sugar, one tablespoon at a time; beating until stiff peaks form; fold into frozen mixture.
Freeze.
Yields 1 quart.