Aurora Restaurant Strawberry Champagne Sorbetto

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  • 1 quart fresh strawberries, capped and washed
  • 1 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup lemon juice
  • 6 ounces dry champagne
  • 1/2 teaspoon vanilla extract


  1. Process strawberries and sugar in a food processor or blender. Puree well and be sure all large lumps are out.
  2. Add corn syrup and lemon juice and process 30 seconds more to blend.
  3. Transfer to a container and stir in champagne and vanilla extract.
  4. Chill overnight, then churn in an ice cream freezer.
  5. Serve with shortbread or tea cookies.

Yield: 5 to 6 servings

Source: John Rupp, chef at Aurora Restaurant in Chapel Hill, North Carolina