Pink Champagne Sorbet
We all know that prosecco is a tasty tipple served on its own, but did you know that northern italy's famous sparkling wine also makes a great ingredient for cocktails?
Recipe Summary Pink Champagne Sorbet
A refreshing sorbet that is easier to make than ice cream.Ingredients | Pink Prosecco Cocktails1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)1 ⅓ cups boiling water¾ cup light corn syrup6 fluid ounces champagne2 egg whites, slightly beatenDirectionsDissolve 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 | Pink Prosecco Cocktailsprep: 15 mins additional: 8 hrs total: 8 hrs 15 mins Servings: 6 Yield: 3 cups
TAG : Pink Champagne SorbetDesserts, Frozen Dessert Recipes, Sorbet Recipes,
