2 pts. fresh ripe strawberries
1 to 2 bottles champagne
Sour cream
Finely grated lemon peel

Puree 2 pints fresh ripe strawberries by pushing them through a sieve. This removes the seeds and skin, so you can't use the blender for this process. Chill the puree in the refrigerator.

Put a helping of the cold puree into each shallow crystal soup bowl. The bowl should rest on a bed of chopped ice, preferably inside a slightly larger crystal bowl. At the table, let each diner help himself to iced champagne, stirring it into the bowl with the strawberry puree. The champagne must be opened at the table when you're ready for it, so it's not flat. Then pass around sour cream and finely grated lemon peel