Ingredients

Method

• 200 g strawberries, hulled and quartered
• 1 cup Rose Champagne
• 100 g icing sugar
• 1 t mint, torn
• 180 g stracciatella
For the basil granita
• 1 1/4 cups water
• 1/2 cup lemon juice
• 100 g sugar
• 2 basil leaves, torn

Method

Ingredients

Dress the strawberry with the Champagne and icing sugar, then toss in the torn mint. Serve with a scoop of stracciatella* and the basil granita.

To make the granita, bring the water, lemon juice and sugar to a boil in a saucepan. Cool for 20 minutes, then add the basil. Blend well in a blender, then strain. Freeze, fluffing regularly with a fork. 

Cook's note: stracciatella, in this instance, is the creamy liquid found in particular types of mozzarella. Try Puglia as a source or simply replace with bocconcino or mozzarella cheese.