Many, many years ago, my husband and I were served this sparkling frozen lemon and strawberry dessert, accompanied by some lemon-scented cornmeal “S” cookies called Buranelli, at a wonderful restaurant named Ai Barbicani, fittingly located on the Calle del Paradiso in Venice, Italy.

This is a splendid way to end any feast, especially in early summer when you can get ripe local strawberries. If you don’t want to make your own sorbet, Häagen- Dazs is good. You’ll need 1½ quarts. If you’ve got a bottle of Prosecco in the house, use that. Otherwise, any good sparkling wine in the cellar will do.