recipe | champagne sorbet with wild strawberries

a very sweet surprise... As I traipsed through my garden this rainy morning, I was greeted with the delightful surprise of red, ripe wild strawberries peaking out from all corners of our garden. I made a dedicated effort this year to resist the temptation to control the long-reaching shoots of these sometimes invasive fruits. Instead, I offer them more sunlight by weeding and trimming the areas surrounding their patches. It paid off this morning when I was able to harvest handfuls of these sweet, tiny treats. I immediately went inside and hunted down a recipe that would complement such a tasty adventure. Thanks to Big Oven for the great recipe!

Champagne Sorbet with Wild Strawberries

6 servings

INGREDIENTS

• 2 1/2 c Champagne
• 1 3/4 c Granulated sugar
• 2 c Water
• 1/4 c Lemon juice
• 1/4 c Orange juice
• 3/4 c Wild strawberries

Bring three-quarters of the champagne to a boil in a saucepan. Remove from heat and let cool. Combine the sugar and water in a pan and stir to dissolve sugar. Bring mixture to a boil, and let cook 20 minutes, stirring frequently, until syrup forms a thread when pulled between your thumb and forefinger. Remove from heat immediately. Stir champagne and fruit juices into the sugar syrup; cool. Freeze mixture in a plastic container until hard, several hours or overnight. In the bowl of an electric mixer, beat sorbet until smooth. Return sorbet to freezer until firm. Serve scoops of sorbet on chilled plates or in glasses, garnished with wild strawberries or strawberry slices.