Method

• 1.
  For the granita, place sugar and 1/2 cup (125ml) water in a saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes or until sugar has dissolved. Remove from the heat, allow to cool slightly, then add lemon juice and rosé.
• 2.
  Pour into a container, then freeze for at least 4 hours or until frozen. Scrape with a fork into crystals. Refreeze until ready to use.
• 3.
  To make the poached strawberries, place berries, sugar and lemon juice in a small saucepan over medium heat. Cook for 8-10 minutes or until softened but not broken down. Set aside to cool completely.
• 4.
  Combine the yoghurt and cream in a bowl and whisk to soft peaks. Spoon into 4 serving glasses with berries and any syrup. Top with granita and meringues to serve.