1/2 pint fresh strawberries, stemmed and hulled, plus a few more for garnishing
2 tablespoons granulated sugar (or more depending on sweetness of berries)
1/2 vanilla bean, split
1 bottle very cold rose Champagne
In a food processor, combine the strawberries, sugar and vanilla bean. Process until it is a smooth puree. Put a tablespoon or two of the strawberry puree into 4 chilled champagne flutes and top off with Champagne. Garnish with a strawberry, if desired.
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