Aurora Restaurant-style Strawberry Champagne Sorbetto
Ingredients:
- 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
Preparation:
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 6Source:
Submitted by: Recipe Group Member
Date:
