Strawberry-Champagne Sorbet

1. 1

   Mash strawberries; set aside.

2. 2

   Combine whipping cream and 1/2 cup sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves.

3. 3

   Stir in strawberries and champagne.

4. 4

   Place mixture in a 13 x 9 x 2-inch pan; freeze until almost firm.

5. 5

   Beat egg whites (at room temperature) and cream of tartar until foamy.

6. 6

   Gradually add 1/4 cup sugar, one tablespoon at a time; beating until stiff peaks form; fold into frozen mixture.

7. 7

   Freeze.

8. 8

   Yields 1 quart.

* Per serving · 4 servings · Values may vary.

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