Strawberry and Champagne Ice

• 3/4 cup plus 2 tablespoons sugar
• 3/4 cup water
• 5 1/4 cups hulled fresh strawberries (about three 12-ounce baskets), halved
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 cups cold extra-dry Champagne
• Fresh mint sprigs

1. Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium heat until sugar dissolves.
2. Bring to simmer.
3. Remove from heat; cool syrup completely.
4. Puree 3 cups strawberries in blender just until smooth.
5. Strain puree through fine strainer.
6. Transfer sugar syrup and 1 1/2 cups strawberry puree to large bowl (reserve any remaining strawberry puree for another use).
7. Stir in corn syrup, lemon juice and vanilla.
8. Refrigerate mixture until cold, about 2 hours.
9. Stir Champagne into strawberry mixture.
10. Process in ice cream maker according to manufacturer's instructions.
11. Transfer strawberry ice to container; freeze until firm, at least 4 hours.
12. (Can be made 1 day ahead.
13. Keep strawberry ice frozen.
14. Cover and chill remaining strawberries.)
15. Toss remaining 2 1/4 cups strawberries with 2 tablespoons sugar in large bowl.
16. Let stand until juices form, about 1 hour.
17. Divide strawberries among 6 dessert cups.
18. Top each serving with 1 scoop strawberry ice.
19. Garnish with mint.

sugar, water, fresh strawberries, light corn syrup, lemon juice, vanilla, mint sprigs

Taken from www.epicurious.com/recipes/food/views/strawberry-and-champagne-ice-101387 (may not work)