MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SORBET AU SAUTERNE (SAUTERNE SHERBET)
  Categories: Desserts, White wine
       Yield: 9 servings
  
       2 ts Unflavored gelatin
       1 c  Water
       1 c  Dry white wine
       1 c  Water
     1/8 ts Cream of tartar
     1/2 c  Sugar
     1/8 ts Salt
       2 tb Lemon juice
     1/2 c  Water
       2    Egg whites
  
   Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup
   water and the salt. Heat to boiling, stirring constantly. Boil and
   stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool
   to room temperature. Pour into ice cube tray. Freeze until mushy and
   partially frozen, about 1 hour 20 minutes.
   Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in
   1 1/2-quart saucepan over medium heat, stirring constantly. Boil,
   without stirring, to 240' on candy thermometer. Beat egg whites in
   small mixer bowl until soft peaks form. Continue beating while
   pouring hot syrup in thin stream into egg whites. Beat until mixture
   is cool, about 8 minutes.
   Sppon partially frozen mixture into chilled large mixer bowl. Beat
   with rotary beater until fluffy; fold in egg white mixture. Pour into
   ungreased baking pan, 9x9x2 inches. Freeze until firm, about 3 hours.
   Serve in chilled sherbet glasses.
  
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