5.3 cups strawberries fresh hulled halved ( three 12-ounce baskets)
0.8 cup sugar
2 teaspoons vanilla extract
0.8 cup water
1.5 cups extra-dry champagne cold
Equipment
bowl
sauce pan
sieve
blender
ice cream machine
Directions
Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Bring to simmer.
Remove from heat; cool syrup completely.
Purée 3 cups strawberries in blender just until smooth. Strain puree through fine strainer.
Transfer sugar syrup and 1 1/2 cups strawberry purée to large bowl (reserve any remaining strawberry purée for another use). Stir in corn syrup, lemon juice and vanilla. Refrigerate mixture until cold, about 2 hours.
Stir Champagne into strawberry mixture. Process in ice cream maker according to manufacturer's instructions.
Transfer strawberry ice to container; freeze until firm, at least 4 hours. (Can be made 1 day ahead. Keep strawberry ice frozen. Cover and chill remaining strawberries.)
Toss remaining 2 1/4 cups strawberries with 2 tablespoons sugar in large bowl.
Let stand until juices form, about 1 hour. Divide strawberries among 6 dessert cups. Top each serving with 1 scoop strawberry ice.
Garnish with mint.
Per serving (1/2 cup): calories, 151; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol,
