Strawberry-Moscato Sorbet

• 1 cup very ripe strawberries, quartered
• 1 cup moscato wine
• 1/2 cup orange juice
• 1 cup plus 2 tablespoons sugar
• 2 tablespoons light corn syrup

1. In a food processor, puree strawberries.
2. Add moscato, orange juice, sugar, corn syrup and 1 1/2 cups water.
3. Puree.
4. Strain through a fine sieve.
5. Taste, adding sugar if necessary.
6. Chill in refrigerator.
7. Stir mixture, then pour into an ice cream maker and follow manufacturer's instructions.

very ripe strawberries, moscato wine, orange juice, sugar, light corn syrup

Taken from cooking.nytimes.com/recipes/6917 (may not work)