Sparkling Lemon-Lime Sorbet

1 envelope Knox® unflavored gelatin
1/2 cup sugar
1 cup water
1 cup champagne or ginger ale
1/2 cup fresh lemon juice
1/3 cup fresh lime juice

In medium saucepan, mix gelatin with sugar; blend in water. Let stand 1 minute.

Stir over low heat until gelatin is completely dissolved, 5 minutes.
Let cool to room temp. Stir in remaining ingredients. Pour into 9” square
baking pan. Freeze for 3 hours or until firm.

With electric mixer or food processor, beat mixture until smooth. Return the dish to freezer; freeze 2 hours or until firm.

To serve, let stand at room temp 15 minutes or until slightly softened. Spoon into dessert dishes or stemmed glassware.

Garnish, if desired with lemon or lime slices.