Preparation:
Fill a large saucepan one-third full with water. Bring it to a gentle boil, then reduce the heat to simmer. In a large metal bowl, toss the strawberry slices with the sugar. Set the bowl on top of the saucepan of water and heat the strawberries until the sugar dissolves and the berries are soft, about 10 minutes. Set aside to cool slightly. Puree the strawberries in a blender or large-capacity food processor until smooth. Return the puree to the bowl and stir in the champagne, lemon zest and lemon juice. Refrigerate 1 hour, then freeze in an ice cream maker according to manufacturer's directions. Serve immediately or store in an airtight container in the freeze |
