Delicately wash the strawberries without removing the green stem (otherwise they absorb water and have less flavour). Dry them briefly by spreading them out on a tea-towel or on kitchen paper. Now remove the stems, cut the strawberries into small pieces and put them in a bowl. Add the sugar and lemon juice and stir. Cover and leave for half an hour.

After this time, purée the strawberries using a food mill with the finest disc. If the strawberries are firm and ripe and you are intending to use them within 2 days, the Fragolina is now ready (you should keep it in the fridge). Otherwise, boil the purée for twenty to thirty minutes in a small non-stick, heavy-bottomed saucepan, stirring from time to time (cook for longer if it is too liquid, or for a shorter time if it is already quite thick: by the end, it should be creamy in consistency).

It’s excellent on ice creams, on desserts or, how we like to use it here at the Fattoria, mixed with a little “bubbly” at aperitif time (it adds fragrance, colour and flavour). You will need one tablespoon for each flute of sparkling wine.