2 pt. fresh strawberries
1 c. sugar
1 qt. heavy cream
dash of cinnamon
1 split pink champagne (6 oz.)
sour cream
strawberries for garnish
mint for garnish

Puree strawberries and sugar in blender until smooth; press mixture through sieve. Lightly whisk in cream and cinnamon. Chill completely.

Add champagne just before serving. Spoon into chilled glass bowls. Garnish with dollop of sour cream, a fresh strawberry and fresh mint leaves.

Serves 8 to 10 as a first course.