With notes of Wimbledon, garden days and long, balmy evenings, these strawberry mimosas taste of June in a glass

Serves 6

400g strawberries
1 tbsp local raw honey
1 bottle of prosecco, chilled
A handful of fresh mint leaves

1 Set aside one whole strawberry per serving to top each glass, then remove the green tops and halve the rest of the strawberries before adding to a small pan over a medium heat with a tablespoon of water and the honey.

2 Use a stick blender to blitz the mix until smooth, then allow to cool. Pour the syrup into a sterilised glass jar or bottle and seal until you're ready to use it. Store in the fridge if making the day before.

3 To serve, fill a third of a champagne flute with the strawberry syrup and top up with chilled prosecco. Give your mimosa a good stir and garnish your glass with a fresh strawberry and a few mint leaves. Enjoy!

This cocktail recipe is from our Salad Days feature in our June issue, which includes a menu for a gathering of friends in the garden, including Asparagus, Goat's Cheese and Pesto Puffs, Spring Greens Floral Salad, Spinach and Feta Herby Quiche, Lemon Flower Biscuits and Orange, Honey and Cardamom Cakes.