Prosecco granita with strawberries

Serves 4

You have probably discovered what happens when you try to cool down a bottle of wine or champagne quickly by shoving it in the freezer then forgetting about it until the following morning. Well now you know how well wine freezes, why not do it deliberately (and without the broken glass) to make a dessert?

You have probably discovered what happens when you try to cool down a bottle of wine or champagne quickly by shoving it in the freezer then forgetting about it until the following morning. Well now you know how well wine freezes, why not do it deliberately (and without the broken glass) to make a dessert?

Granitas can be made with all sorts of fruit purées mixed with water and sugar depending on their sweetness. I have added just enough water and sugar to the prosecco not to destroy the flavour and 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 before you go to bed, unless you're having trouble sleeping.

Serve the granita spooned into iced bowls or plates (chill them in the freezer) with the strawberries on top.