Preparation time 20 minutes, plus cooling and freezing
Cooking time 5 minutes
150 ml (¼ pint) water
40 g (1½ oz) light brown sugar
375 ml (13 fl oz) medium-dry champagne
150 g (5 oz) alpine or wild strawberries
Put the measurement water in a small saucepan and add the sugar. Gently bring to the boil and heat until the sugar has dissolved. Remove the pan from the heat and leave the syrup to cool.
Mix together the cooled sugar syrup and champagne, then pour the mixture into a shallow, nonstick baking tin so that it is no more than 2.5 cm (1 inch) deep.
Freeze the mixture for 2 hours until it is mushy, then break up the ice crystals with a fork. Return the mixture to the freezer for a further 2 hours, beating every 30 minutes until it has formed fine, icy flakes.
To serve, spoon the granita and the strawberries into 6 dessert glasses and serve immediately.