Ingredients Nutrition

  • 1 cup granulated sugar
  • 12 cup water
  • 4 egg whites
  • 1 quart lemon sherbet, softened
  • 1 cup champagne, rose or white wine

Directions

  1. Combine sugar and water in saucepan.
  2. Cook over medium heat just until temperature reaches 238F degrees on candy thermometer.
  3. Meanwhile, beat egg whites until soft peaks form.
  4. Continue beating, pouring hot syrup in thin thread into whites.
  5. Stir in sherbet.
  6. Spoon mixture into individual serving dishes.
  7. Cover and freeze.
  8. Before serving, pour 2 tablespoons champagne over each serving.

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