A flavour-packed purée is the key to this summertime classic which can also be made with fresh peaches, raspberries or rhubarb, instead of strawberries.
200g strawberries, plus 6 extra to serve
1 tbsp caster sugar
1 x 750cl bottle of prosecco
1) Carefully wash the strawberries, then transfer to a small saucepan with the sugar (you won’t need to add any water, other than that still clinging to the berries). Heat gently for 10 minutes or so, until they are the consistency of a loose jam. Pass the mixture through a sieve to remove the pips and set aside to cool.
2) When you’re ready to serve, divide the strawberry purée between 6 champagne flutes. Add a whole strawberry to each glass, then top with prosecco.
Tip: If you wish, you can use peaches, raspberries or rhubarb here, instead of strawberries. Whichever you choose, the syrup can also be used together with tequila to make frozen daiquiris and with lemonade for the children.