Spoom

Directions

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