Pink Champagne Sorbet

Popular - Dessert

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

Brief

Prep 15 mins

Additional: 8hrs

Total: 8hrs15 mins

Servings: 6

Yield: 3 cups

Pink Champagne Sorbet

Ingredients

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

Dessert

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Pink Champagne Sorbet

Servings Per Recipe:6

Calories: 196.8

% Daily Value *

Protein: 2.5g 5%

Carbohydrates: 44.5g 14%

Sugars: 23.4g

Niacin Equivalents: 0.3mg 2%

Folate: 0.7mcg

Calcium: 10mg 1%

Iron: 0.1mg 1%

Magnesium: 5.4mg 2%

Potassium: 48.3mg 1%

Sodium: 104.2mg 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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