Spoom

1. 1

   Combine sugar and water in saucepan.

2. 2

   Cook over medium heat just until temperature reaches 238F degrees on candy thermometer.

3. 3

   Meanwhile, beat egg whites until soft peaks form.

4. 4

   Continue beating, pouring hot syrup in thin thread into whites.

5. 5

   Stir in sherbet.

6. 6

   Spoon mixture into individual serving dishes.

7. 7

   Cover and freeze.

8. 8

   Before serving, pour 2 tablespoons champagne over each serving.

No additional tips available.