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4
Easy
25 minutes, plus freezing time
5 minutesDress 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.