Pink Champagne Sorbet

Dissolve gelatin in boiling water in a bowl. Beat corn syrup champagne and egg whites into gelatin mixture; pour into a 9x13-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 9x5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm 6 hours to overnight.