Ingredients

Method

• 150 g sugar
• ¾ cup water
• 2 cups strawberries, hulled
• ½ cup mint leaves, plus extra for serving
• ¾ cup chopped grapefruit
• 2¼ cups chilled dry rosé

Method

Ingredients

In a saucepan over a medium heat, mix the sugar and water together and heat until the former has dissolved.

Remove from the heat and leave to cool.

Blend the strawberries and mint leaves until puréed.

Mix the strawberry purée with the remaining ingredients, pour into a flat baking dish and freeze.

Two hours later, stir the mixture with a fork, breaking up the frozen bits.

Repeat two hours later, fluffing up the mixture with the fork.

Freeze for a further two hours and then do a final scraping and fluffing.

Serve with sprigs of mint.