Mixed Berry Stacks with Champagne Sorbet

For Champagne Sorbet:

In a small pan set over medium-high heat, simmer sugar and water until sugar dissolves. Remove from heat, stir in lemon juice; set aside to cool. Once cool, stir in the brandy, rose water and champagne. Transfer mixture to a metal bowl and freeze for at least 5 hours, stirring with a fork once per hour.

For Vanilla Cookies:

Preheat heat to 350º F / 180º C. Line a baking sheet with parchment paper.

Mix flour and ground nuts together. In a heavy saucepan over medium heat, combine corn syrup, brown sugar and butter. Stirring constantly, bring mixture to a boil. Remove from heat.

Gradually add flour and nut mixture, to the hot syrup, add vanilla and mix well. Drop by teaspoonfuls, 3 to 4-inches apart onto prepared baking sheet. Bake for 8 to 10 minutes. Cool on wire rack until cookies easily peel off the parchment.

For Strawberries and Cream:

Pick over berries (you may substitute berries of your choosing).

In a chilled glass bowl, whip cream with cream stabilizer until stiff. Beat in sugar and vanilla.