Sparkling Strawberry Soup

Bring 20 cl of water to a boil in a saucepan with the sugar. Let simmer for 2 minutes, then let cool.

Quickly rinse the strawberries and hull them. Blend them with lemon juice and sugar syrup. Pour into a bowl, cover with cling film and keep in the refrigerator until the last minute

To serve, top the strawberry soup with chilled sparkling wine (or champagne). Sprinkle with small leaves of verbena. Serve very cold.