- 750ml rosé wine
- 300ml Aperol
- 100g caster sugar
- 200g strawberries, hulled and slice, plus extra, halved, to serve
- Squeeze lemon juice
- Mint leaves, to serve
Mix the rosé wine and Aperol together in a jug and pour into a large baking tin. Freeze until solid.
Put 50ml water into a pan, add the caster sugar and heat gently to dissolve, stirring constantly. Add the strawberries and the lemon juice to the pan then simmer for 5 mins until the berries are softened. Set aside to cool completely, then pass through a sieve and discard the pips.
Blend the frozen Aperol mixture with the strawberry purée until smooth. If it's too thin, return to the freezer for 20 mins then blitz again. Divide between 8 glasses to serve.