Wash the mint, let drip, and pull off the leaves.

Boil with champagne, lemon juice, and sugar, let cool, and let steep for a day in the refrigerator, covered.

Warm slightly, sieve, and stir in moistened gelatin.

Stir over ice until cold.

Sort the wild strawberries and place on chilled plates.

Cover with mint gelatin, dust with confectioner’s sugar, and garnish with mint leaves.