To crush ice, try using a food processor, or place ice cubes into a freezer bag, loosely wrap in a tea towel and crush with a rolling pin.
250g punnet strawberries
1⁄2 cup fresh mint leaves
1.25L bottle soda water, chilled
1.25L bottle lemonade, chilled
750ml bottle white wine, chilled
4 cups crushed ice
GINGER AND VANILLA SYRUP
1 vanilla bean
1 cup caster sugar
1 cup water
4cm piece fresh ginger, peeled, thinly sliced
To make ginger and vanilla syrup, cut vanilla bean in half lengthways. Scrape out seeds. Place seeds, bean and remaining ingredients in a medium saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Boil, without stirring for 1 minute. Remove from heat. Strain. Cool. Refrigerate until cold.
2 Hull strawberries and cut into quarters. Thinly slice limes and lemons. Cut into quarters. Tear mint leaves into large pieces.
3 When ready to serve, pour syrup into a serving bowl. Add soda water. Stir to combine. Add lemonade, wine, ice, strawberries, limes, lemons and mint. Stir to combine.