• 250g (9oz) ripe strawberries, washed and hulled

  • 75g (3oz) golden caster sugar

  • 5 tbsp iced water

  • 1 bottle rosé Champagne or sparkling wine

  • 6 scoops vanilla ice-cream


  • 1.

    Liquidize the strawberries and sugar with 5 tablespoons of iced water.

  • 2.

    Pass through a fine sieve.

  • 3.

    When ready to serve pour the purée into a large jug and add the champagne.

  • 4.

    Stir well and pour into 6 flutes.

  • 5.

    Add a scoop of ice-cream to each glass.

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