Pink Champagne Sorbet

Ingredients

• 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O)
• 1 1/3 cups boiling water
• 3/4 cup light corn syrup
• 6 fluid ounces champagne
• 2 egg whites, slightly beaten

Directions

Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9×13-inch pan. Freeze until firm, about 2 hours.

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 9×5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.