Sparkling sorbet float cocktail

Method

1. Pop 8 wide-rimmed champagne or wine glasses in the freezer for 15 minutes, to chill. Meanwhile, sit the sorbet at room temperature until just soft enough to scoop.
2. Take small scoops of sorbet and drop into each chilled champagne glass. Slowly pour the pink Cava into the glasses around the sorbet, being careful it doesn’t bubble over.
3. Serve straight away with White chocolate-dipped strawberries (see recipe).