Steps to Make Sorbet Ice Cream In Fruit Shell

Pink Champagne Sorbet

It's a perfect combo of the creaminess of ice cream without the added fat, and the fruitiness of sorbet with a little extra decadence.

Recipe Summary Pink Champagne Sorbet

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

Ingredients | Sorbet Ice Cream In Fruit Shell

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

Directions

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.

Substitute 2/3 cup strawberry soda for the champagne, if desired.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Info | Sorbet Ice Cream In Fruit Shell

prep: 15 mins additional: 8 hrs total: 8 hrs 15 mins Servings: 6 Yield: 3 cups

TAG : Pink Champagne Sorbet

Desserts, Frozen Dessert Recipes, Sorbet Recipes,