Champagne Sorbet with Strawberries

Combine water and granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves completely, about 3-4 minutes.

Remove the saucepan from heat and let the sugar syrup cool to room temperature, approximately 15 minutes.

Pour the cooled syrup into a bowl and stir in the champagne, lemon juice, and orange juice until well combined.

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, approximately 20-25 minutes.

Gently fold the wild strawberries or strawberry slices into the churned sorbet, being careful not to overmix.

Divide the sorbet among four serving glasses or bowls and serve immediately for optimal texture, or transfer to a freezer container and freeze for up to 3 hours before serving.