Title: Champagne sorbet
 Categories: Desserts, Fruits
      Yield: 1 Servings
 
    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. Source: Dinner Party Cookbook ch.