While not a dish prawn dish, this delicious “Frose” a frozen rosé cocktail is the perfect refreshment to go with the “Prawnucopia” summer feast.

1 x 750 ml bottle rosé

½ cup sugar

250g strawberries, hulled, quartered

¼ cup fresh lemon juice

prosecco and fresh lime to serve

Pour rosé into a plastic container and freeze until almost solid at least 6 hours.

Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan. Cook, stirring constantly until sugar dissolves. Add strawberries and remove from heat and allow to sit for 30 minutes to infuse

Strain through a fine-mesh sieve into a small bowl refrigerate until chilled.

Scrape rosé into a blender. Add lemon juice, ½ cup strawberry syrup and 1 cup of ice. Purée until smooth.

Transfer to freezer and freeze until frosé is thickened 25–35 minutes.

Blend again and spoon into glasses. Serve topped with fresh lime and prosecco.