Strawberries in moscato syrup with moscato ice

AT A GLANCE

  • Serves 6 people

  • 500 gm strawberries (about 2 punnets), hulled
  • 330 gm (1½ cups) raw caster sugar
  • 200 ml pink moscato
  • 2 limes, juice only
  • 125 gm raspberries (about 1 punnet)
  •  
  • Moscato ice
  • 55 gm raw caster sugar
  • 100 gm strawberries (about ½ punnet), hulled and coarsely chopped
  • 550 ml pink moscato
  • ½ lime, juice only
01   For moscato ice, combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, bring to the boil, remove from heat and cool. Transfer to a food processor with strawberries, process until smooth, then pass through a fine sieve (discard solids). Combine strawberry purée, moscato, lime juice and 100ml water, then pour into a shallow metal tray and freeze until firm (4-5 hours). Scrape into ice crystals with a fork and freeze until firm (1-1½ hours). Makes about 750ml.
02   Coarsely chop 100gm strawberries and combine in a small saucepan with sugar, moscato and half the lime juice. Stir over medium-high heat until sugar dissolves, then bring to the boil and cook until a light syrup forms (3-4 minutes). Strain through a fine sieve, chill, then stir in remaining lime juice.
03   Thinly slice remaining strawberries, combine with raspberries, and divide among serving bowls, then drizzle with syrup and serve topped with moscato ice.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2009

Nov 2009

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