Preparation

• Wash and dry the strawberries.
• Remove the stalk and cut the strawberries in half.
• Keep two pieces of strawberry aside.
• Finely blend the strawberries with the lemon juice and sugar until you obtain a smooth purée.
• Take about 80g of strawberry purée and divide it between two champagne flutes.
• Slowly pour the Champagne over the strawberry purée to avoid too much foam.
• Mix gently.
• Decorate each flute with the piece of strawberry you have set aside.
• Serve immediately.