Think Bellini — that Venetian cocktail of prosecco and white peach purée — only with liquidised strawberries in place of the peaches. It’s the taste of lyrical, wide-skied, blossom-scented summer, hence my naming of it. In actual fact, it’s more properly known as a Rossini, but I choose the artist over the composer here! When strawberries are in season, ripe and juicy, you shouldn't need any sugar but if, when you taste the purée, it's too sharp (and you're not going in for the sweet strawberry liqueur) you can just add icing sugar/powdered sugar to taste. For US cup measures, use the toggle at the top of the ingredients list.