Strawberry Rosé Granita with Balsamic Strawberries and Whipped Vanilla Cream

Blend the Granita ingredients until smooth then pass through a sieve to remove the strawberry seeds.

Tip into a freezer proof tray or container and freeze for 4 hours, mixing with a fork every 30 minutes to break up the crystals.

Mix the strawberries, Rosé Balsamic and sugar together and leave to macerate for at least 30 minutes.

Softly whip the double cream with the vanilla bean paste.

Serve the Granita in glasses with some of the vanilla cream and sliced balsamic strawberries