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400 g strawberries , hulled and quartered, or wild strawberries left whole
1 lemon , finely grated zest of
2 tablespoons caster sugar
4 sprigs mint
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Place 4 dessert bowls in the freezer. When the bowls are nicely chilled remove from freezer and divide the prepared strawberries between them. Cut the lemon in half and squeeze a little juice over each bowl. Sprinkle over a pinch of lemon zest and ½ tbsp of sugar on each (or use less depending on how sweet your strawberries are). Finish with a few torn up mint leaves and a swig of Prosecco if you have some handy.