1. To reduce the alcohol content of the rosé, bring the wine to the boil and simmer for five minutes. Bring the castor sugar and 150ml water to the boil and simmer for three minutes. Combine, stirring well, and cool. Pour into two freezer-proof containers and freeze overnight.

2. To make the raspberry sauce, whiz one punnet of raspberries in a blender with two tablespoons of icing sugar, then strain through a sieve to remove seeds. Refrigerate until needed.

3. Beat the mascarpone, yoghurt and remaining two tablespoons of icing sugar together until smooth, then beat in the egg yolk and rosewater. In a separate bowl beat the egg white until firm, then fold through the cream.

4. To serve, scrape the frozen rosé into crystals with a fork, and pile into chilled glasses or glass bowls. Add a spoonful of rose cream and a few berries, and top with a swirl of raspberry puree and more frozen rosé. Serve immediately, scattered with unsprayed pink rose petals if liked.

Styling note: consider a handful of unsprayed pink rose petals as well.