400g fresh, ripe strawberries, hulled and roughly chopped
Small bunch fresh mint, leaves torn, plus extra small sprigs to serve
2 tsp caster sugar, dissolved in 30ml boiling water to make a syrup
2 handfuls ice cubes
1 bottle prosecco
Put the strawberries, torn mint and half the sugar syrup in a large jug and muddle with the end of a rolling pin or handle of a wooden spoon until lightly crushed and bruised and releasing their juices.
Add the gin, ice cubes and prosecco, then stir and taste, adding extra sugar syrup if needed. Serve in chilled champagne flutes or glasses garnished with sprigs of fresh mint.
Make to the end of step 1 up to 2 hours in advance and keep in the fridge.