Instructions: Place the strawberries, Grand Marnier, juices, sugar and water in a saucepan, bring to the boil and gently simmer for 5 minutes. Puree in a vitamiser until smooth, chill. You should have about 3 cups of puree.

Set aside 1 cup of the puree.

When puree is completely cold, fold the whipped cream and freeze for about 2 1/2 hours, whisking regularly to ensure a smooth finish.

Serve with extra strawberry sauce.

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