Venetian sgroppino

This version of the Venetian sgroppino is not to be confused with the cocktail that contains vodka, lemon sorbet and Prosecco (yum - sounds nice)! However, this chilled dessert is similar and contains a blend of lemon ice cream, puréed strawberries and chilled sparkling wine.

Serves: 6

225 g caster sugar
Grated zest of 5 large lemons, plus 250 ml juice
400 g fresh strawberries, hulled
150 ml double cream
375-400 ml chilled sparkling wine

Preparation method
This is a simple dessert to make, but it takes some time as it needs to chill. First, make a lemon ice by dissolving the sugar in 250 ml water over a low heat. Once dissolved, bring the sugar syrup to a boil and then remove from the heat. Once cool, stir in the lemon zest and juice, cover and chill overnight.

The following day, purée the strawberries in a food processor and push through a fine sieve into a bowl to remove the seeds. Chill for at least 2 hours. Meanwhile, strain the lemon syrup through a sieve into a jug to remove the zest, then stir in the cream. If you have an ice-cream maker, churn the mixture for about 20 minutes until stiff, then add the strawberry purée and churn once more until it has the texture of ice cream. If you don't have an ice-cream maker, I'm afraid you'll have to do this step by hand by popping the lemon cream in the freezer and then removing it to give it a good stir every 10 minutes or so. Then do the same after adding the strawberries.

Once you have your ice cream, add the sparkling wine whilst churning (either in the machine or by hand), adding a little wine at a time. You should achieve a mixture that’s soft but not soupy. This dessert looks pretty served in tall glasses, which can be chilled beforehand to give a frosted look.

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