Strawberry sparkler

In a small pot, bring the sugar, water and orange zest to the boil, stirring until the sugar dissolves. Add the strawberries, reduce the heat and simmer until the strawberries soften and the liquid turns a deep pink colour.

Remove from the heat and set aside to cool, then purée and refrigerate until chilled.

To serve, dip the rim of each champagne flute in the strawberry purée, then in the sugar. Allow to dry, then spoon 30ml (2 tbsp) of the strawberry purée into the bottom of each flute. Add a sprig of mint and top up with champagne.