Take 6 large champagne flutes and chill in the refrigerator. Hull all the strawberries and chop and blend half of them. Strain the strawberry purée into a jug through a sieve, to eliminate the seeds.
When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass, (if you prefer your cocktails less sweet then you can leave the sugar out). Pour half a shot of elderflower into each glass, followed by half a shot of Campari and half a shot of strained strawberry purée.
Open the prosecco bottle and top each flute with fizzy wine. Mix with a cocktail stirrer and serve with the remaining Sweet Eve strawberries.
Read our latest blog: Cook up some love this Valentine's Day