Source: John Rupp, chef at Aurora Restaurant in Chapel Hill, NC

1 quart fresh strawberries, capped and washed
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup lemon juice
6 ounces dry champagne
1/2 teaspoon vanilla extract

Process strawberries and sugar in a food processor or blender. Puree well and be sure all large lumps are out. Add corn syrup and lemon juice and process 30 seconds more to blend. Transfer to a container and stir in champagne and vanilla extract. Chill overnight, then churn in an ice cream freezer.

Serve with shortbread or tea cookies.

Makes 5 to 6 servings.