Ballymaloe strawberry muesli

2lb (900g) very ripe strawberries

Juice of 2 lemons

Juice of 2 oranges

8oz (225g) castor sugar

½ pint (300ml) water

5 fl.oz (150ml) whipped cream

Fresh Strawberry Sauce

14oz (400g) strawberries

2oz (55g) icing sugar

Lemon juice

Dissolve the sugar in the water, boil for 7-10 minutes. Leave to cool. Puree the strawberries in a food processor or blender, sieve. Add orange and lemon juice to the cold syrup. Stir into the puree, fold in the whipped cream to the puree. Freeze in a sorbetiere according to the manufacturers instructions. Meanwhile make the strawberry sauce. Clean and hull the strawberries, add to the blender with the icing sugar and blend. Strain, add lemon juice if necessary. Store in a fridge.

Serve in ice-cream cones, or in a glass bowl with a few sugared strawberries and fresh strawberry sauce.