Strawberry Soup With Sorbet

• 1 pint ripe strawberries
• 1 cup white sparkling wine
• 1/2 pint tart lemon sorbet
• 1/2 pint strawberry sorbet
• 4 sprigs of fresh mint

1. Rinse and hull the berries.
2. Place them in a food processor and puree them.
3. Transfer them to a bowl, stir in the sparkling wine and refrigerate until ready to serve.
4. Refrigerate four shallow soup plates until serving time.
5. To serve, place two small scoops of lemon sorbet and two small scoops of strawberry sorbet in each of the chilled soup plates.
6. The most attractive way to do this is to scoop ovals of the sorbet, using an oval soup spoon.
7. Place the four scoops of sorbet in the shape of an X, meeting in the center of the bowl and alternating colors.
8. Tuck a sprig of mint in the center of each cluster of scoops, where they meet.
9. Serve the bowls of sorbet.
10. At the table, ladle the strawberry mixture into the bowls, spooning it around, not over, the sorbets.

strawberries, white sparkling wine, lemon sorbet, strawberry sorbet, mint

Taken from cooking.nytimes.com/recipes/8300 (may not work)