Title: Strawberry-champagne sherbet
 Categories: Desserts
      Yield: 1 Servings
 
     10 oz Package frozen strawberries,
           -thawed
      1 c  Whipping cream
    1/2 c  Sugar
  1 1/2 c  Champagne
      2    Egg whites
    1/4 ts Cream of tartar
    1/4 c  Sugar
 
  Mash strawberries; set aside.  Combine whipping cream and 1/2 c sugar
  in a medium saucepan; cook over low heat, stirring constantly, until
  sugar dissolves. Stir in strawberries and champagne. Pour mixture
  into a 13 x 9 x 2- inch pan; freeze until mixture is almost firm.
  
  Beat egg whites (at room temperature0 ands cream of tartar until
  foamy. Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until
  stiff peaks form; fold into champagne mixture. Freeze until firm.
  Makes 1 quart.
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...