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1 can Solo or 1 jar Baker Strawberry, Raspberry or Cherry filling
1/2 cup orange juice
1/2 cup vodka, Champagne or white grape juice
2 egg whites
2 tablespoons superfine or granulated sugar
Sliced strawberries and fresh mint leaves to decorate
Place strawberry filling in medium-size bowl. Add orange juice and vodka and stir until thoroughly blended. Set aside.
Beat egg whites in medium-size bowl with electric mixer until soft peaks form. Add sugar and beat until stiff and glossy. Add strawberry mixture to beaten egg whites and beat until thoroughly incorporated. Pour mixture into 9-inch square metal or glass pan, cover and freeze 2 hours.
Line 12-cup muffin pan with foil or paper cupcake liners. Spoon chilled mixture into bowl and beat with electric mixture 2 minutes. Spoon into lined muffin cups, cover muffin pan loosely and freeze 4 to 5 hours or overnight.
To serve, remove sherbet from pan and peel off cupcake liners. Place 2 balls of sherbet in rounded Champagne glass or sherbet dish and decorate with sliced strawberries and fresh mint leaves.
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