Slice your strawberries and blend them together with the mint until they are completely pureed.

Set this aside. In a sauce pan. add your double cream.

Add your granulated sugar and three tablespoons of Guinness.

Allow to simmer for about 4 minutes, then add your pureed strawberries.

Let it simmer for 2 more minutes then remove from the heat.

Ladle this into a goblet and allow to solidify in your freezer for about 2 hours or until set.

Once set, garnish with more fresh strawberries and a couple of fresh mint leaves to tie everything together and serve.