Sparkling Strawberry Mimosa

Remove the California strawberries in syrup from storage and allow them to temper at room temperature for 10 minutes to soften slightly for blending.

Transfer the strawberries in syrup to a blender or food processor and puree until completely smooth, incorporating all of the syrup into the mixture.

Wash and hull the fresh California strawberries, then slice them thinly and set aside to use as a garnish and flavor accent.

Cut the orange slice into small wedges or thin half-moons, reserving them for garnish to add citrus brightness to the finished dessert.

Pour the strawberry puree into a shallow freezer-safe container, spreading it evenly, then cover tightly with plastic wrap and freeze until firm, stirring every 30 minutes during the first 2 hours to develop a smooth, gelato-like texture.

Once fully frozen, use an ice cream scoop to portion the strawberry gelato into chilled serving glasses or bowls.

Top each serving with the sliced fresh strawberries and arrange the orange slices alongside or on the rim of the glass for a mimosa-inspired citrus accent.

Serve immediately while frozen, optionally finishing with a light drizzle of the reserved strawberry syrup over the top for extra sweetness and visual appeal.