Remove the tops from the strawberries and blitz in a food processor with the icing sugar, glucose syrup, vanilla and elderflower

Place the strawberry mix in a large container and gradually add the lemonade and champagne. It will fizz so be sure to add gradually, and mix well.

Place in the freezer overnight

To serve take a spoon or a fork and scrape over the surface of the ice to collect the crushed ice and place in a bowl. Top with strawberries and lemon balm.