Strawberry-Champagne Sorbet

Cook sugar and 1/2 cup water in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Remove sugar syrup from heat; cool.

Process thawed strawberries in a food processor until smooth. Pour through a wire-mesh strainer into an 8-inch square pan, pressing with back of spoon to squeeze out juice. Discard pulp and seeds. Stir in sugar syrup, lemon juice, and champagne. Cover and freeze at least 4 hours.

Process frozen mixture in a food processor until smooth. Return to pan, and freeze until firm. Repeat procedure once. Serve with fresh strawberries.