Aurora Restaurant-style Strawberry Champagne Sorbetto

  • 1 quart fresh strawberries, capped and washed
  • 1 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup lemon juice
  • 4 oz dry champagne
  • 1/2 tsp vanilla extract image placeholder

Process strawberries and sugar in a food processor or blender. Purée well and be sure all large lumps are out. Add corn syrup and lemon juice and process 30 seconds more to blend. Transfer to a container and stir in champagne and vanilla extract. Chill overnight, then churn in an ice cream freezer.

Serve with shortbread or tea cookies.

Makes 5 to 6