This luxurious strawberry sorbet recipe by Pete Biggs makes a spectacular summer dessert, with the crisp sharpness of the Champagne paired with juicy strawberries and a fragrant basil cream. Once you've extracted the juice from the strawberries for the jelly don't throw away the leftover fruit – spoon over yoghurt or porridge for a delicious breakfast compote.
Strawberry and champagne sorbet with basil cream and vanilla shortbread