| Instructions: |
1/4 c Sugar
1 c Water
220 ml Bottle of champagne
2 Egg whites
1/4 c Sugar, extra
Put sugar and water in saucepan, stir over low heat until sugar is
dissolved, cool. Add champagne, pour into deep 8 inch dish or pan, freeze
until firm. Beat egg whites until soft peaks form, add extra sugar, beat
until sugar is dissolved. Using fork, fold meringue into frozen champagne
mixture. Return to freezer, freeze until firm, stirring with fork
occasionally. To serve, flake sorbet with fork, spoon over fresh fruit.
Sliced strawberries and kiwi fruit are suggested. |