Instructions: Mash strawberries; set aside. Combine whipping cream and 1/2 c sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x 2- inch pan; freeze until mixture is almost firm.

Beat egg whites (at room temperature0 ands cream of tartar until foamy.

Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks form; fold into champagne mixture. Freeze until firm.

Makes 1 quart.

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