Rinse and chop the strawberries.
Bring the water to the boil with the sugar and glucose syrup.
Add the ginger, lemon zest and lemon juice.
Add 3/4 of the strawberries and boil for 5 minutes.
Sieve the strawberries and set aside.
Cook the strawberry juice for a further 10 minutes.
Add chopped mint to the cooked strawberries and fold in the juice and remaining fresh strawberries.
Pour the mixture into ice cream moulds and freeze for at least 3 hours.
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