Pink Champagne Sorbet - cooking recipe

Ingredients

1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O(R))
1 1/3 cups boiling water
3/4 cup light corn syrup
6 fluid ounces champagne
2 egg whites, slightly beaten

Preparation

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.
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.