- 1c sugar
- 1/2c water
- 1 quart fresh strawberries (about 1 pound)
- juice of 1 lime
- 1c champagne (I used brut since strawberries are sweeter than raspberries)
Place the berries in a blender with the cool syrup and lime juice. Blend until smooth. Pour into ice cream maker and use as directed. Transfer mixture to a freezer-safe container, gently fold champagne in, and freeze for another two hours.