Strawberry FIELDS FOREVER

Now's the perfect time to make the most of summer's berry bounty with our luscious line-up of sweet and juicy inspiration

Strawberry Aperol spritz floats

SERVES 4

PREP + COOK TIME 15 MINS 

500g strawberries, hulled, chopped, plus extra sliced strawberries, to serve

1/2 cup (110g) caster sugar

2/3 cup (160ml) blood orange juice (see note)

1/4 cup (60ml) Aperol, plus 

extra to serve

1 litre coconut ice cream

2 passionfruit

1 litre sparkling water or lemonade

1. Combine strawberries, sugar and orange juice in a medium saucepan over medium heat. Bring to a simmer, then reduce heat to medium low and cook for 6 minutes or until reduced and syrupy and strawberries have broken down. Take off the heat and add Aperol. Transfer to a jug and refrigerate until cold.

2. Divide strawberry mixture between 4 chilled (500ml) glasses. Place scoops of the ice cream in each glass. Top with passionfruit and a dash of Aperol.

3. Top with sparkling water or lemonade and serve immediately.

Cheesecake sponge with thyme-roasted strawberries

SERVES 10-12

PREP + COOK TIME 1 HOUR 

1/3 cup (80ml) orange juice

50g butter, melted, cooled

1 ½ cups (330g) caster sugar

1 teaspoon finely grated orange rind