Joel's sgroppino

On a hot summer evening, when strawberries are cheap and abundant and you happen to have champagne lying around in your fridge, you should make this.

I say it's Joel's sgroppino, but the inspiration is from Marcella Hazan, whose cookbook has been a reliable source for ambrosial dishes. Her recipe calls for lemon ice cream. Joel's uses his favorite lemon sorbet instead. 

How to make it (rough instructions - for the full effect, you'll have to have Joel make it, of course): For the two of us, it's a handful of strawberries in the food processor, blended to a magenta slurry and placed in a bowl with a couple spoonfuls of slightly softened sorbet. Whisk them together quickly (next time we will place the berry liquid in the fridge for a bit to keep the sorbet from getting too liquidy), add about a half- to three-quarter-cup of champagne and a little more sorbet, whisk again and add another half cup of champagne. It should be frothy when you pour it into your vessel of choice. 

It's tart and sweet! Can't be beat.