Once upon a time there was a girl. She often enjoyed a delightful weekend brunch with all of her lady friends. Sometimes there was leftover champagne. Once the last mimosa had been quaffed, the girl usually threw out the rest of the bottle. Until one day, P said to the girl, "You're not throwing that out are you?! Add that to the strawberry sorbet you said you were making this afternoon!!" "You just blew my mind," said the girl to P. And add the champagne to the sorbet she did. The strawberry sorbet was ever more delicious than it usually was. And they all lived happily ever after. The end.
I've had the ice cream attachment for my Kitchen Aid stand mixer for at least 5 or 6 years now, and produced many a batch of sorbets and ice creams, especially with the help of David Lebovitz's The Perfect Scoop. Since I've already begun my downward spiral into u-pick farm addiction this season, I had a few extra pounds of Hood strawberries sitting not-so-patiently in the refrigerator. Some I turned into strawberry-jalapeno jelly, which was quite delightful paired with goat cheese (or cream cheese) on crackers. The last pound of strawberries became a batch of sorbet, and almost as an afterthought, added the cup of leftover cava (Spanish sparkling wine) to the strawberries. It adds just a little extra "there's something else besides strawberries and I love it but I can't figure out what it is" to the sorbet. I thought I would be extra crazy and serve the sorbet with a rosemary-lemon shortbread. I liked the combination of flavors and textures, and I bet you might like it too.
1 pound (450 g) of washed, sliced fresh strawberries
3/4 cup (150 g) sugar
1 cup chilled (leftover cheap) champagne, prosecco or cava
1 tsp freshly squeezed lemon juice
pinch of salt
1. Stir together the sugar and sliced strawberries in a medium sized bowl. Let sit for an hour until the sugar has dissolved, stirring occasionally.
2. Pour the strawberries and all accumulated juice into a blender jar. Puree until smooth.
3. Pour the strawberry puree back into the medium sized bowl, then chill in the refrigerator for at least 4 hours or until cold. Stir in the 1 cup champagne.
4. Churn the sorbet according to your ice cream maker’s instructions, until the sorbet is frozen.
5. Transfer to an air tight container and freeze for 2-4 hours before eating. It will keep for a week or two (if you don’t eat it all first) in the freezer.Makes 1 quart (4 cups) sorbet
Note: You don't need to break out the good champagne here, which is why I mentioned the inexpensive cava that I often use to make mimosas