Fragolas

From the Red Cat, in Chelsea

½ c. plus 2 T. sliced ripe strawberries

1 t. sugar

1 750-ml bottle Prosecco, chilled

In a small bowl, mash the strawberries and sugar together with a fork to a rough pulp. Taste for sweetness; the mixture should not be too sweet. Cover and refrigerate for at least two hours.

Just before serving, divide the mixture among six Champagne flutes. Top with chilled Prosecco. Serve immediately.