In a blender, combine the strawberries, 1/4 cup of the sugar and the orange juice and puree until smooth. Transfer the puree to a bowl, cover and refrigerate until chilled, at least 2 hours and up to 6 hours. Add more sugar if necessary.
Stir the Champagne into the soup and pour into 4 bowls. Top with a small scoop of Yogurt Lime Sorbet and serve.