Directions: one line for each direction. When saved the lines will be numbered.
Heat strawberries in double boiler, covered with plastic wrap, over pan of simmering water until juice drains from fruit, about 25 minutes. Drain juice through dampened cheesecloth and discard solids. Refrigerate juice. (Can be made 1 day ahead.)
Pour 1 1/2 to 2 tablespoons strawberry juice in Champagne flute. Carefully top off with Champagne, pouring gently down edge of glass to create separation between Champagne and strawberry juice. Garnish with fresh slit strawberry.
