Prosecco granita with strawberries

You've probably discovered what happens when you try to cool a bottle of wine by shoving it in the freezer then forgetting about it until the following morning. Why not do it deliberately to make a dessert? Granitas can be made with all sorts of fruit purées mixed with water and sugar. I've added just enough water and sugar to the prosecco not to make it too sweet.

400ml prosecco
100ml water
60g sugar
200-250g strawberries

Bring the water to the boil and add the sugar, remove from the heat and leave to cool. Mix with the prosecco and pour to a depth of 2-3cm into a flat steel or Pyrex tray – something that won't crack when it freezes. Put into the freezer and give it a stir every 30 minutes or so until it's slushy. This could take anything up to 3 hours depending on your freezer, so don't make it just before you go to bed. Serve the granita spooned into iced bowls or plates with the strawberries on top.