Feeling in a festive mood (and trying to finish off the four pounds of strawberries on my hands), I came up with this pretty pink creation. I think it would be great to add it to a Champagne flute with a splash of some bubbly. This sorbet is boozy and crisp with sweet strawberry tang.
Gotta love strawberry season.
Soak the strawberries in Champagne so that they absorb the flavor. The alcohol will help prevent the strawberries from becoming too hard when frozen.
1 cup chopped strawberries
3 cups Champagne
1 cup water
2/3 cup sugar
1 tablespoon freshly squeezed lemon juice
Several hours in advance, chop up the strawberries and soak them in a bowl with 1 cup Champagne. (I only soaked them for an hour and it wasn't long enough. I think you could even soak them in the refrigerator over night if you wanted.) After strawberries are adequately soaked, strain them and set them aside. Heat remaining Champagne, water, sugar, and lemon in a saucepan. Bring to a boil and cook for 10-15 minutes, stirring occasionally. Cool liquid in refrigerator or ice bath. Once liquid is chilled, pour in ice cream maker and churn. Once sorbet has thickened add in strawberries and churn for an additional minute.