Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled. Process strawberry mixture in ice cream maker according to manufacturer`s instructions. Transfer sorbet to covered container and freeze until ready to serve. (Can be prepared 4 days ahead.) Scoop sorbet into glasses. Top with fresh berries and serve.