From Paulette Vickery's Recipe Collection

JELLO: PINK CHAMPAIGNE SORBET

desserts

1 pkg strawberry gelatin, small
1 1/3 cup boiling water
1 each bottle pink champaigne, or
2/3 cup strawberry soda
3/4 cup light corn syrup
2 each egg whites, beaten

Dissolve gelatin in boiling water. Stir in a 187 milileeter bottle of champaigne, and corn syrup. Beat in egg whites with a wire whisk, and pour mixture into a 13-9 inch pan. Freeze until firm, about 2 hours. Spoon one half of the gelatin mixture into food processor or blender and cover. Process or blend at high speed until smooth, but not melted, about 30 seconds. Pour into 9-5 inch loaf pan. Repeat with remaining mixture, and pour over mixture in loaf pan. Cover, freeze until firm, about 6 hours, or over night. Scoop gelatin mixture into dessert dishes or champaigne glasses.

Yield: 8 servings




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