Fruit Soup with Berries, Sorbet and Champagne Yield: 4 servings This soup uses prepared smoothie-type juice, which you can get almost anywhere now, including juice bars, health food stores and good supermarkets. The smoothie adds texture and flavor to the dish, so do use it if you can. If you can't get the prepared smoothie, cut 1 banana into chunks and blend with 1/2 cup apple juice in a blender until smooth. The champagne contributes sparkle and a certain panache. This is a great summer dessert, which has absolutely no fat!

Wine suggestion Italian Moscato d'Asti (light, refreshing frizzante dessert wine, perfect for summer)

1 cup pineapple juice
1 cup banana smoothie juice
1/2 cup orange juice
Juice of 1 1/2 limes
1 apple, peeled
1 star anise
2 cups mixed berries (such as blueberries, raspberries, blackberries, gooseberries, and small strawberries)
4 scoops best-quality lemon sorbet
1/2 cup Champagne or sparkling wine
1 Tablespoon basil chiffonade (about 4 leaves)

In a medium saucepan, combine the pineapple juice, banana smoothie and orange and lime juices. Using the small end of a melon baller, cut as many rounds as possible from the apple, avoiding the core (you should have about 1/4 cup.) Add the star anise to the juices and, over medium heat, bring the mixture to a gentle simmer. Add the apple balls to the liquid and simmer until tender, about 10 minutes. Remove the pan from the heat and discard the star anise. Pour the mixture into a medium metal bowl and chill as quickly as possible. (You can hurry the process by nesting the bowl in a larger bowl filled with ice and water, and stirring occasionally.)

Gently stir the berries into the cold soup. Divide the soup among 4 chilled dessert bowls. Place a scoop of lemon sorbet in the center of each bowl and splash about 2 tablespoons of Champagne over the top. Sprinkle a pinch of the basil over each and serve immediately.