500 gmfrozen raspberriesTo taste:pure icing sugar250 gm(1 punnet) strawberries, hulled and sliced125 gm(1 punnet) fresh raspberries1-2 tbsppomegranate molasses, plus extra (optional) to serve1 tspcaster sugar
Process frozen raspberries in a food processor until crumbly – they will start off looking like crumbled frozen raspberries, but don’t worry. Add 80-125ml hot water or enough to help process and melt the berries a little. Continue processing, scraping down sides occasionally, until you end up with a smooth raspberry ice (3-4 minutes). Add icing sugar to taste, then serve straight away or freeze until required. Makes about 600ml.
Meanwhile, toss strawberries in a bowl with fresh raspberries, pomegranate molasses, sugar and freshly ground black pepper to taste. Stand to lightly marinate (10-15 minutes), then divide among four chilled serving glasses, scoop sorbet on top and serve immediately drizzled with extra pomegranate molasses, if you like.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.