Instructions: In advance, combine the sugar and water in a pan. Bring to a boil and simmer, stirring occasionally, until clear. Puree the strawberries with cassis in a blender or food processor. Stir together the puree and sugar syrup. Place in a container and chill at least 4 hours.

To serve, open the champagne and stir into cold berry puree. Let the fizzing subside. Arrange a scoop of sorbet in each of four soup bowls. Pour in the cold champagne mixture. Garnish with mint, and serve.

This recipe yields 4 servings.

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