Strawberry and Champagne Ice

1. 1

   Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium heat until sugar dissolves.

2. 2

   Bring to simmer.

3. 3

   Remove from heat; cool syrup completely.

4. 4

   Puree 3 cups strawberries in blender just until smooth.

5. 5

   Strain puree through fine strainer.

6. 6

   Transfer sugar syrup and 1 1/2 cups strawberry puree to large bowl (reserve any remaining strawberry puree for another use).

7. 7

   Stir in corn syrup, lemon juice and vanilla.

8. 8

   Refrigerate mixture until cold, about 2 hours.

9. 9

   Stir Champagne into strawberry mixture.

10. 10

    Process in ice cream maker according to manufacturer's instructions.

11. 11

    Transfer strawberry ice to container; freeze until firm, at least 4 hours.

12. 12

    (Can be made 1 day ahead.

13. 13

    Keep strawberry ice frozen.

14. 14

    Cover and chill remaining strawberries.)

15. 15

    Toss remaining 2 1/4 cups strawberries with 2 tablespoons sugar in large bowl.

16. 16

    Let stand until juices form, about 1 hour.

17. 17

    Divide strawberries among 6 dessert cups.

18. 18

    Top each serving with 1 scoop strawberry ice.

19. 19

    Garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.