Strawberry and Orange Cava Sorbet

This recipe is from the May 1992 issue of Bon Appétit. Fruity and refreshing! Cooking time is freezing time in the ice cream maker. Zaar wouldn't let me enter Brut Cava as an ingredient so its listed as sparkling Spanish wine. Posted for Spain - ZWT #5.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup sugar
• 1⁄4 cup water
• 1 (10 ounce) package frozen sweetened strawberries, thawed
• 1  cup  orange juice
• 1  cup  spanish  sparkling wine (Brut Cava)
•  fresh strawberries (optional for garnish)

Directions

1. Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl.
2. Puree strawberries in blender. Add to syrup.
3. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
4. Process strawberry mixture in ice cream maker according to manufacturer's instructions.
5. Transfer sorbet to covered container and freeze until ready to serve.
6. Scoop sorbet into glasses. Top with fresh berries and serve.