serves 4-6

400g strawberries, sliced
Few lemon balm leaves, shredded
125g redcurrants
Caster sugar to coat

Champagne granita:
125g sugar
Juice of 1 lemon
3 tbsp liquid glucose
250ml champagne

1 To make the granita, put the sugar, lemon juice and liquid glucose in a pan with 250ml water and heat gently until the sugar has dissolved. Bring to the boil and simmer for 3 minutes. Allow to cool.

2 Stir the champagne into the cooled sugar syrup, then pour into a freezer-proof container. Freeze for 2-3 hours, forking the mixture hourly to break up the ice crystals.

3 Arrange the strawberry slices on a large platter and sprinkle with the lemon balm. Scrape shavings off the granita and scatter over the top. Dip the redcurrants into the caster sugar and arrange on the salad. n

Gordon Ramsay Makes it Easy is published by Quadrille Publishing on May 6. Text © Gordon Ramsay 2005 and photography © Jill Mead 2005. It is available from Books First priced £13.99 (RRP £19.99) plus £2.25 p&p on 0870 160 8080; www.timesonline.co.uk/booksfirstbuy

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