½ cup water
½ cup caster sugar
hulled and sliced
2 tbsp lemon juice
2 tsp rosewater essence
500ml vanilla bean ice-cream
12 x 125ml ice block molds
12 ice block sticks
To make sugar syrup, place water and sugar in a small saucepan. Heat, stirring, until sugar has dissolved. Remove from the heat and transfer to a jug. Chill.
Place the sugar syrup and strawberries in a blender. Blend until smooth. Stir in champagne, lemon juice and rosewater. Refrigerate at least 2 hours.
Soften ice-cream. (Mixture should be soft yet still cold.) Spoon ice-cream and strawberry purée alternately into molds.
You will need to do 30ml layers, alternating, freezing in between for 2 hours or until layers solidify. Insert an ice block stick in third layer of mold when partially frozen. Freeze overnight or until very firm. Carefully remove ice-cream from molds and serve.
If you have any strawberry mixture left, simply freeze, then when frozen, scrape a fork over surface to create a granita-style dessert, which can be served in glasses topped with slices of fresh strawberries.